Monday, September 10, 2007

Stir-Fried Broccoli with King Oyster Mushroom

Photograhper: Little JF
Broccoli is a hardy vegetable of the cabbage family that is high in vitamins A and D. Traditionally ginger is always cooked with broccoli - its warmth balances the coolness of yin vegetables such as broccoli. So for this recipe, instead of using small amount of ginger juice, I used few slices of ginger and chopped finely to intensify the flavor of the vegetables. Other ways of stir-fry broccoli is with carrot, beancurd, and other types of mushrooms. It is a bit difficult to avoid overcooking the broccoli during the stir-frying process, therefore I like to blanched it first. In fact, blanched broccoli florets tasted good with or without any dipping sauces.

Preparation: 8 mins, Cooking time: 5 mins

Ingredients (serves 2)

° 200g broccoli florets, blanched
° 75g-100g king oyster mushroom, 5cm length and 1cm thick strip
° 2-3 slices ginger, finely chopped
° ¾ -1 tablespoon olive oil

° 1 teaspoon wolfberries (optional), soaked

° 2 tablespoons light soy sauce
° ½ teaspoon sugar
° 1 teaspoon tapioca starch
° pepper, to dash
° 1 teaspoon cooking rice wine (optional)
° 90ml water

1. Arrange the blanched broccoli in a serving plate and set aside.
2. Combine the ingredients for sauce and wolfberries in a bowl and set aside.
3. Heat oil in a wok. Add the ginger and fry till fragrant. Add the mushroom and stir-fry briskly for 1-2 minutes or until soften.
4. Stir in the sauce mixture and bring to a boil. Drizzle over the broccoli serve immediately.

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