How a Chinese Chef Cooks Broccoli! (蒜蓉西蘭花)

Von Made With Lau · 20 Min.

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Zubereitung

1. Soak the broccoli head-down in a large bowl of cold salted water for 3 to 5 minutes, swishing it to loosen dirt.
2. Cut the florets off the stem, starting with the outer pieces. Trim the thick stem and skin, slice the florets smaller without cutting into the buds, and thinly slice the peeled stems.
3. Smash, peel and mince the garlic. Cut the ginger into two slices, smash them with the flat of a knife, then mince.
4. Mix the salt, sugar, cooking wine, chicken bouillon powder, cornstarch, water and oyster sauce in a small bowl and set aside.
5. Prepare a large bowl of ice water.
6. Bring a large pot or wok of water to a vigorous boil, enough to cover the broccoli. Add the salt and oil. Add the stalk pieces, then the florets, keep them fully submerged, cover and boil again for about 3 minutes.
7. Lift the broccoli out into the ice water for about 1 minute, then drain well in a colander. Dry the wok.
8. Heat the dry wok on high, then lower the heat and add half the oil. Over medium heat, stir-fry the garlic for 15 to 20 seconds until fragrant, then add the ginger and stir-fry for 20 to 30 seconds.
9. Turn the heat back to high, add the broccoli and stir-fry for 40 to 50 seconds. Splash cooking wine around the edges of the wok.
10. Add the sauce gradually while stir-frying, and cook for about 1.5 minutes.
11. Add the remaining oil, stir-fry for 15 to 20 seconds, then turn off the heat. Plate the broccoli stalks at the bottom and spoon over all the sauce.

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