{"id":9507,"date":"2016-07-12T14:49:00","date_gmt":"2016-07-12T06:49:00","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=9507"},"modified":"2016-07-12T14:49:00","modified_gmt":"2016-07-12T06:49:00","slug":"%e5%ae%b6%e5%b8%b8%e4%be%bf%e9%a5%ad-%ef%bc%8d-%e8%a5%bf%e5%85%b0%e8%8a%b1%e7%82%92%e8%90%9d%e5%8d%9c-chinese-broccoli-stir-fry","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=9507","title":{"rendered":"\u5bb6\u5e38\u4fbf\u996d \uff0d \u897f\u5170\u82b1\u7092\u841d\u535c (Chinese Broccoli Stir-Fry)"},"content":{"rendered":"<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-9510\" alt=\"Chinese Broccoli Stir-fry 3\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2016\/05\/Chinese-Broccoli-Stir-fry-3.jpg\" width=\"650\" height=\"419\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-9509\" alt=\"Chinese Broccoli Stir-fry 2\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2016\/05\/Chinese-Broccoli-Stir-fry-2.jpg\" width=\"650\" height=\"417\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">There&#8217;s nothing fanciful I would like to cook this week.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">I just came back from another work trip. To be able to come home to a dish that reminds me of home &#8211; this is good enough. Stir-frying vegetables simply in a wok with the basic condiments &#8211; garlic, ginger, onions &#8211; that&#8217;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.<\/p>\n<p style=\"text-align: justify;\">The most important thing about coming back was, of course, to be able to see the significant other and little one again. \ud83d\ude1b Words can&#8217;t describe how much I missed them over the past week.<\/p>\n<p style=\"text-align: justify;\"><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Broccoli: 1 large, cut into florets<\/li>\n<li style=\"text-align: justify;\">Oil: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Garlic: 1 clove, finely chopped<\/li>\n<li style=\"text-align: justify;\">Ginger: 1 thumb length, sliced thinly<\/li>\n<li style=\"text-align: justify;\">Red onion: 1\/2, finely chopped<\/li>\n<li style=\"text-align: justify;\">Carrot: 1\/2, sliced thinly<\/li>\n<li style=\"text-align: justify;\">Shiitake mushroom: 8, sliced into strips<\/li>\n<li style=\"text-align: justify;\">Oyster sauce: 2 1\/2 tbsp<\/li>\n<li style=\"text-align: justify;\">Shaoxing wine: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Water: 1\/2 cup<\/li>\n<li style=\"text-align: justify;\">White pepper: to taste<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Blanch broccoli in boiling water for 1min. Drain and set aside.<\/li>\n<li style=\"text-align: justify;\">Heat oil in wok. Fry garlic and ginger till fragrant.<\/li>\n<li style=\"text-align: justify;\">Add onion, carrot and mushroom. Stir-fry for 1min.<\/li>\n<li style=\"text-align: justify;\">Add blanched broccoli, oyster sauce, shaoxing wine, water and white pepper.<\/li>\n<li style=\"text-align: justify;\">Cover lid. Leave to simmer for 2min on medium heat.<\/li>\n<li style=\"text-align: justify;\">Serve hot with rice.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-9511\" alt=\"Chinese Broccoli Stir-fry\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2016\/05\/Chinese-Broccoli-Stir-fry.jpg\" width=\"650\" height=\"431\" \/><\/p>\n<p><em><strong>Tricks<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">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 &#8216;dry up&#8217; a lot faster too.<\/li>\n<li style=\"text-align: justify;\">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!<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><em><strong>Serving<\/strong><\/em>:<br \/>\n6 persons<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=9507\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>There&#8217;s nothing fanciful I would like to cook this week.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[132,33],"tags":[525,386,226,52,392],"class_list":["post-9507","post","type-post","status-publish","format-standard","hentry","category-chinese","category-vegetables","tag-broccoli","tag-carrot","tag-stir-fried","tag-teochew","tag-vegetarian"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"There&#039;s nothing fanciful I would like to cook this week. 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