Stir-fried broccoli with Oyster Sause
Stir-fried broccoli with Oyster Sause
Cooking time Approximately 60minutes LEVEL☆☆☆★★
Ingredient
１Broccoli
1Table spoon of oyster source
1Table spoon of brown sugar
A pinch of Ajinomoto
A pinch of salt and pepper
1Table spoon of Sesame oil
180cc of water
A table spoon of Chinese soup
Mix on 1 table spoon of starch with 1 table spoon of water
How to make
① Get rid of the parts unnecessary to stir fry.
② Pick the flower part of the broccoli.
③ Prepare boiled water and put in the stem.
④ Boil the stem for about 60 seconds.
⑤ Take out the stem and leave it until the color turns into a bright green.
⑥ Boil the flower for about 30 seconds and get rid of the boiling water.
⑦ Cut the stems into about the size of 1.5cm each.
⑧ Prepare the sauce for stir-frying.
(1Table spoon of oyster source, 1Table spoon of brown sugar, 1Table spoon of soy sauce, 180cc of water, A table spoon of Chinese soup, A pinch of salt and pepper)
⑨ Pour 1 table spoon of sesame oil into the frying pan.
⑩ Stir fry the stem first for about 5 minutes. Check the hardness of the broccoli by stabbing a fork. Keep on stir-frying for about 10 minutes after adding the flower together.
⑪ Pour the ⑧ sauce into the frying pan.
⑫ Cook down the source to make sure the sauce is boiling. Mix on 1 table spoon of starch with 1 table spoon of water into the sauce.
⑬ Add a pinch of salt and pepper when the broccoli and sauce is blended.
⑭ If the broccoli is still hard or the taste of the sauce is too strong, add water and adjust the taste of the sauce and broccoli.
Point in check
The stem will turn into a bright green after boiling it and getting rid of the heat. By boiling the stem longer than the flower, it makes it possible to use the stem and the flower, the whole broccoli. Add the sauce when the flower and the stem is about the same hardness. Add the mixture of 1 table spoon of starch and 1 table spoon of water to make the sauce thick. If the sauce is too thick or the taste is too strong, and 50㏄～100㏄ of water to adjust. Adjust the thickness of the sauce and the hardness of the broccoli.
Personal Comments
Originally, only the stem is used to stir fry. Also, the crust of the stem is removed before stir-frying. This time by boiling the stem, the stem became a little softer. However, since the stem was a little hard on the surface, next time, perhaps, getting rid of the surface crust before stir-frying and after boiling the stem might be a good idea. Since I did not want to waste the flower, by boiling them I used it together.
For the salty-sweet sauce, the amount of oyster sauce should not be too much, at the same time the brown sugar and soy sauce should not cancel out the taste of the oyster sauce. The hardness of the broccoli and the taste of the sauce are the 2 concerns. I wish it create chemistry by adding them together.
