Ingredients:
1 lb. broccoli
1 Tbs. canned low-salt chicken stock or water
1/2 tsp. cornstarch
2 Tbs. oyster sauce
1 tsp. butter
2 Tbs. peanut or vegetable oil
4 cloves garlic, sliced
1-inch piece fresh ginger, peeled, cut into quarter-size coins, and smashed with the side of a knife
Fresh Mushroom(any type), rinse and cut in bite size.
Cherry tomato(cut into half )
Preparation:
1. Separate the broccoli florets from the stems. Pare the stems with a paring knife or vegetable peeler and cut them into 1/4-inch slices on the diagonal. Separate the floret clusters into smaller florets (1 inch wide) and halve them lengthwise if large. The pieces need to be small to cook quickly, but not so small that they risk getting overcooked.
2. In a small bowl, stir together the stock and cornstarch until the cornstarch dissolves. Add the oyster sauce and toasted sesame oil and stir to blend.
3. Heat a large wok (or high-sided skillet) over high heat. When the skillet is hot, add the peanut oil and swirl to coat. When the oil is hot, add the garlic, ginger, and stir-fry for 15 seconds to release the garlic’s fragrance. Be careful not to let the garlic burn.
4. Add the mushroom and stir fry until soft and tender.
5. Add the broccoli stems and florets + cherry tomatoes and stir-fry until tender, about 3 min, adding water, 1 to 2 Tbs. at a time, if needed. Add in some black pepper. Add the oyster sauce mixture and stir-fry for about 30 seconds to allow the cornstarch to thicken the sauce lightly. Immediately transfer to a warm platter and serve.
Modified Recipe source: Fine Cooking
Happy Cooking!
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