Ingredients
- 0.75 teaspoon salt
- 1 head broccoli
- 4-5 cloves garlic, minced
- 2 pieces ginger
- 1 1/2 tablespoons oil (divided)
- 1/2 teaspoon cooking wine
Stir-fry Sauce
- 0.38 teaspoon salt
- 0.75 teaspoon sugar
- 0.75 tablespoon cooking wine
- 0.75 teaspoon chicken bouillon powder
- 1/2 teaspoon cornstarch
- 1 1/2 tablespoon water
- 0.75 teaspoon oyster sauce
Blanching ingredients
- Ice water (enough to cover the broccoli)
- hot water to submerge the broccoli)
- 1 teaspoon oil
- 1 teaspoon salt
Instructions
- Add the salt to a large bowl of cold water.
- Place the broccoli in the bowl with the florets facing down. Move the head up and down several times.
- Soak the head for 3-5 minutes to loosen and dislodge any dirt.
- Using a small knife, cut off the broccoli florets starting with the outermost pieces. Snap the remaining florets apart by hand. Cut off any thick skin and uneven stem pieces. Then slice the florets into smaller pieces.
- Combine the stir fry sauce together. Set it aside.
- Bring a large amount of water to a boil in a big wok which is enough to cover the broccoli.
- Add the salt and oil to water.
- Bring it to a vigorous boil. Cover it with a lid for about 3 minutes.
- Take the broccoli out of the water by using a strainer and place them into the ice bath.
- Pour out the blanching water, using a strainer and dry the wok.
- Remove the broccoli after 11 minute and place it ina colander to drain off the water.
- Heat wok on high and add half the oil into it.
- Turn the heat up to medium and add the the garlic.Stir fry it for 15-20 seconds.
- Add ginger and stir fry it for 20-30 seconds.
- Bring the heat up to high. Add the broccoli and stir fry it for 40-50 seconds.
- Por a splash of cooking wine around the edges of the wok.
- Add the sauce a bit at one time while stir frying it for about 1.5 minutes.
- Add the remaining half of the oil and give it a final stir about 15-20 seconds. Turn off the heat.
- Place the broccoli in a serving bowl and enjoy.
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