Chinese Broccoli with Oyster Sauce
Ingredients:
- Sauce:
- 30 gOyster Sauce
- 15 mlSoy Sauce
- 4 mlSesame Oil
- 125 mlChicken Stock
- 3 gSalt
- 3 gPepper, ground
- Stir Fry:
- 30 mlSunflower Oil
- 125 mlChicken Stock
- 1 headBroccoli, cut into florets, slice stems
- 1Carrot, 1/4” strips, put in same bowl as Broccoli stems
- 1/2Cabbage, ribbed, 1” pieces
- 2Onions, quartered, layered
- 1Red Finger Chili
- 200 gMushrooms, cut into strips
- 200 gSnow Peas, remove string
- 5 clovesGarlic, crushed
- 35 gGinger
- 6 gSalt
- 16 gCornstarch, mixed in Water to create slurry
Method:
- Mix Oyster Sauce, Sesame Oil, Soy Sauce, Pepper, and Chicken Stock.
- In a wok on medium heat add Oil, Carrot, Onion, Chili, and Broccoli Stems, fry covered for 4 minutes.
- Add the Peas, Cabbage, and Broccoli. Fry covered, stirring regularly for 3 minutes. Then add in Mushroom stir for 3 minutes.
- Make a well in centre of wok, add in Garlic and Ginger, fry for 30 seconds, mix well.
- Pour in the Sauce. Mix well. Add in Cornstarch, thicken to taste.