Stir-fried Broccoli with Garlic | 蒜蓉西蘭花

Stir-frying with a generous amount of smashed garlic and oil and finishing it with the oyster sauce, is the most common way to prepare broccoli in Hong Kong.

My mom doesn't like saucy dishes, so she always cook the broccoli without the sauce.  The tip she has on making crispy but slightly soft broccoli is that, you need to add a little water at a time into the pan while stir-frying.

My own family and myself prefer saucy broccoli, so the version I am going to introduce you here is the latter one.  Hope you enjoy it.

INGREDIENTS:

1 head Broccoli, but into chunks

7 Garlic Cloves, peeled and smashed

1 tablespoon Chinese Cooking Rice Wine

Cornstarch Slur (1/2 teaspoon Cornstarch + 3 tablespoons Water)

pinch of Salt

4 tablespoons Vegetable Oil

材料：

1 頭  西蘭花

7 瓣  蒜頭，去皮，拍碎

1 湯匙  米酒

粟米粉水 (1/2 粟米粉 ＋3 湯匙水)

小撮鹽

4 湯匙  菜油

METHOD:

1. In a wok, add vegetable oil and heat it over high heat.

2. Add broccoli; quickly stir fry for about 1 minute.  Add cooking wine; be carefully it may be smokey and splashy.

3. Stir fry the broccoli until the wine is absorbed. Then, add 1-2 spoons of water and continue the cooking.  When the broccoli started to soften, turn down the heat to medium.

4. Season the broccoli with salt.  Stir in the cornstarch slur and mix until it thickens.  Remove the broccoli from the it and quickly transfer it to the serving plate.

做法：

1. 在鑊中下油，以大火消熱。

2. 下西蘭花；快炒一分鐘。下米酒；煮至其蒸發。

3. 下1-2匙水，繼續快炒至西蘭花開始變軟。

4. 調火至中火。下鹽和粟粉水，煮至稠身，快迅離火。