Broccoli stir fry

Broccoli_stir_fry

China S i chuan Foods


Chinese Recipes and Eating Culture


Garlic Broccoli Stir Fry


This is a very fundamental and healthier Cantonese garlic broccoli stir-fry, practically well-liked in each Cantonese restaurant.


Even though broccoli is not a native ingredient in China, it obtains a high popularity in the past decades. It is wholesome, straightforward to prepare and practically all purpose in stir-fry dishes. Just before moving to Guangdong province, I have no likes for broccoli. Soon after the initial bite of this garlic broccoli in a small street restaurant five many years in the past, I fell in really like with it and brought this thought to my daily cooking prepare.


Though this is fairly simple but there are nonetheless some ideas deserving discussion.


Regardless of whether blanch the broccoli firstly or not?


I realize that blanching greens is not a well-known cooking approach but I nonetheless extremely recommend it. Blanching method can shorten the stir-frying procedure and hold the broccoli crunchy and light green.


No matter whether oyster sauce is required?


Theoretically oyster sauce is not necessary. Garlic, oil and salt can carry sufficient flavors. But oyster sauce can give this dish a faint sweet and seafood taste. If you are on a vegan diet plan, you can combine light soy sauce with sugar and use that as a substitute.





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