There’s nothing fanciful I would like to cook this week.
I just came back from another work trip. To be able to come home to a dish that reminds me of home – this is good enough. Stir-frying vegetables simply in a wok with the basic condiments – garlic, ginger, onions – that’s what makes home-cooked food so heartwarming and innocent. You eat the ingredients as they are, almost. The steps are not complicated at all.
The most important thing about coming back was, of course, to be able to see the significant other and little one again. 😛 Words can’t describe how much I missed them over the past week.
- Broccoli: 1 large, cut into florets
- Oil: 2 tbsp
- Garlic: 1 clove, finely chopped
- Ginger: 1 thumb length, sliced thinly
- Red onion: 1/2, finely chopped
- Carrot: 1/2, sliced thinly
- Shiitake mushroom: 8, sliced into strips
- Oyster sauce: 2 1/2 tbsp
- Shaoxing wine: 1 tbsp
- Water: 1/2 cup
- White pepper: to taste
- Blanch broccoli in boiling water for 1min. Drain and set aside.
- Heat oil in wok. Fry garlic and ginger till fragrant.
- Add onion, carrot and mushroom. Stir-fry for 1min.
- Add blanched broccoli, oyster sauce, shaoxing wine, water and white pepper.
- Cover lid. Leave to simmer for 2min on medium heat.
- Serve hot with rice.
- Some recipes would recommend thickening the gravy by adding a bit of cornstarch mixture with water into the stir-fry at the last step just before switching off the heat. I did not do so because I prefer the soupy texture of my vegetable stir-fry. Also, since I am not serving it immediately after cooking, adding the starch would make the dish ‘dry up’ a lot faster too.
- I love adding in baby corns (at step 3 above), but somehow, I just could not find it anywhere in the market or supermarket during this time of the year!