Wednesday, 30 March 2005

Spicy Broccoli

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 and to preserve its vibrant green colour.

Spicy Broccoli

450 g  [1 lb] fresh broccoli - florets separated and stem peeled
1 Tbsp cooking oil
2 Tbsp minced garlic
1 tsp sea salt
1 tsp sugar
freshly ground black pepper
2 Tbsp cooking wine (rice wine or dry sherry)
1 Tbsp chilli bean sauce
2-3 Tbsp hot water
1 tsp sesame oil
  1. Mix cooking wine, sea salt, sugar, pepper in a small bowl. Set aside.
  2. Steam or simmer the broccoli pieces in a saucepan of boiling water for about 2-3 minutes. Drain and then plunge into a bowl of ice cold water for about 30 seconds. Drain again thoroughly.
  3. 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.
  4. Add in the cooking wine mixture and broccoli. If it is getting a bit dry, add in a few tablespoon of hot water at a time. Stir fry for about 4 minutes or until broccoli is cooked through or fork tender.
  5. Add the sesame oil and continue to stir fry for 30 seconds. Dish up and serve.

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