After all the sweet things I blogged earlier, it's about time I post here what I 'normally' eat. Vegetables for example. Usually I just steam them and have it with some meat - fish, pork, chicken, or beef. Other occasions when I have the time, I cook it a different way to relieve boredom or just for the heck of it, like this one. I adapted it from Ken Hom's Hot Wok cookbook. Very few ingredients, easy to make and not salty so I didn't have to reduce Ken Hom's salt ;) though I have to with the sesame oil.
It's important to blanch or steam the broccoli first to retain its firmness while stir frying and also to make sure that it gets cooked through. The plunging into cold water right after blanching/steaming is to stop the broccoli from cooking further preventing it from getting mushy later.
Mix cooking wine, sea salt, sugar, pepper in a bowl.
Blanch (or steam) the broccoli pieces in a saucepan of boiling water for about 2-3 minutes. Drain and then plunge into a bowl of cold water for about 30 seconds. Drain again thoroughly.
Heat a wok over high heat until hot. Add oil and when it is very hot and smoking, stir fry garlic and chilli bean sauce briefly.
Add in the cooking wine mixture and broccoli. Stir fry for about 4 minutes. If it is getting a bit dry, add in a few tablespoon of water at a time.
Add the sesame oil and continue to stir fry for 30 seconds. Dish up and serve.
