← Nouns Cooking · Chinese

Ingredients

• 450 g Broccoli, cut into florets, stalk peeled and sliced
• 1 tsp salt, for the blanching water
• 2 tbsp Vegetable oil
• 4 cloves Garlic, minced
• 2 slices Ginger (optional)
• 60 ml vegetable stock
• ½ tsp Salt
• ½ tsp Sugar
• 1 tsp cornflour mixed with 1 tbsp water

Method

1. Bring a pan of water to the boil with the teaspoon of salt and a few drops of oil. Blanch the broccoli for 1–2 min, until bright green and just tender, then drain well.
2. Heat the oil in a wok over medium heat and fry the garlic and ginger (if using) for 30 seconds, until fragrant but not brown.
3. Turn the heat to high, add the broccoli and toss for 1 minute. Pour in the stock with the salt and sugar and bring to a bubble.
4. Stir the cornflour mix and add it, tossing until the sauce thickens and coats the broccoli, about 30 seconds. Serve hot.

Tips

• Use a gluten-free stock if needed.
• This works the same way with Chinese broccoli (gai lan) or tenderstem.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Made With Lau