Yes, I borrowed another cookbook. I was at the library and remembered I had a bunch of bok choy sum in the crisper so I got this cookbook called Asian Vegetables. The recipe calls for broccoli, but I used bok choy sum, of course! I also added some thinly-sliced pork. The sauce can be used for any kind of greens, I think.
The Chinese broccoli in this dish is interchangeable with just about any other greens, from choy sum to bok choy. Serve it over noodles or with rice, and you've put dinner on the table in about ten minutes. Although Chinese broccoli is not as delicate as some greens and won't absorb oil as quickly, if you have only a small wok or skillet, it is best to cook it in two batches.
2 tablespoons Shaoxing wine
1 tablespoon soy sauce
2 tablespoons oyster sauce
1/4 teaspoon sugar
1/2 teaspoon kosher salt
1/4 cup chicken broth or water
2 tablespoons canola oil
1 tablespoon finely chopped garlic
1 teaspoon finely chopped fresh ginger
3/4 pound Chinese broccoli, tough stem ends discarded and stems and leaves cut into 3-inch pieces
2 teaspoons cornstarch dissolved in 4 teaspoons water
In a small bowl, combine the Shaoxing wine, soy sauce, oyster sauce, sugar, salt and chicken broth or water.
In a wok or large, deep skillet over medium high heat, heat the oil. Add the garlic and ginger and stir fry for 15 seconds until fragrant. Add the chinese broccoli, toss well, and add the oyster sauce mixture. Cover and let the Chinese broccoli cook for another 3 to 5 minutes, or until crisp-tender. Add the cornstarch mixture, toss to combine, and cook for about 30 seconds, or until the sauce thickens a bit. Transfer to a platter or bowl and serve at once.
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