Stir-fried Vegetables: Broccoli with Garlic, Gai Lan with Ginger Sauce, and Morning Glory with Shrimp Paste
Ingredients: Broccoli, Garlic, Ginger, Salt, Sugar · 45 min cook time · 300kcal · ~₩12,900
Ingredients
300g Broccoli, 3cloves Garlic, 10g Ginger, 0.25teaspoon Salt, 0.25teaspoon Sugar, 0.5teaspoon Cornstarch, 1pinch MSG, 1tablespoon Water, 2tablespoons Cooking Oil, 300g Gai Lan, 0.5tablespoon Shaoxing Wine, 1pinch White Pepper, 300g Morning Glory, 0.5tablespoon Shrimp Paste, 1piece Chili (Hong Najiao/Paprika Chili)
Instructions
1. For Broccoli with Garlic: Cut broccoli into florets. Smash and mince 3 cloves of garlic. Mince a small amount of ginger.
2. Prepare the basic sauce for broccoli: Combine 1/4 teaspoon salt, 1/4 teaspoon sugar, 1/2 teaspoon cornstarch, and optionally a sprinkle of MSG. Add 1 tablespoon water and mix well.
3. Quickly blanch the broccoli in boiling water for about 20 seconds. Remove and run under cool water or place in an ice bath to stop the cooking process.
4. Heat a wok until piping hot, then turn off the heat and add oil, swirling to coat the wok for a non-stick surface. Turn heat back to medium-high.
5. Add minced garlic and ginger to the wok and fry for about 15 seconds until fragrant.
6. Toss in the blanched broccoli. Immediately add the prepared sauce, stirring constantly. Fry for another 15 seconds until no obvious liquid remains. Remove broccoli from the wok.
7. For Gai Lan with Ginger Sauce: Separate the top stems from the bottom fibrous part of the gai lan. Remove leaves and discard the bottom part.
8. Peel a solid chunk of ginger, smash it, then roughly mince. Pound the minced ginger in a mortar with a pestle for about 4 minutes to create a ginger sauce.
9. Prepare the sauce for gai lan: Add 1/4 teaspoon salt, 1/2 teaspoon sugar, 1/2 teaspoon cornstarch to the ginger mixture. Add 1/2 tablespoon water and 1/2 tablespoon Shaoxing wine. Optionally, add a sprinkle of white pepper.
10. Blanch the gai lan: Place the stem side down in boiling water for an extra 10 seconds, then submerge the entire gai lan. Blanch for a total of about 30 seconds until the outside becomes slightly transparent. Remove and cool.
11. Heat a wok until piping hot, then turn off the heat and add oil, swirling to coat the wok. Turn heat back to medium-high.
12. Toss in the blanched gai lan. Fry for about 15 seconds to evaporate any liquid. Add the ginger mixture and stir-fry for about 30 seconds. Remove gai lan from the wok.
13. For Morning Glory with Shrimp Paste: Snap morning glory into sections, discarding hard bottoms. Briefly smash the stems to allow for more even texture.
14. Prepare the seasoning: Combine 1/2 tablespoon shrimp paste, 1 minced garlic clove, an equal amount of minced ginger, and sliced chili (Hong Najiao/paprika chili).
15. Prepare the basic sauce for morning glory: Combine 1/4 teaspoon salt, 1/2 teaspoon sugar, 1/2 teaspoon cornstarch, and 1 tablespoon water.
16. Blanch the morning glory: Add some sugar to the boiling water. Place stems first into the water for an extra 10 seconds, then submerge the rest of the morning glory for a super quick 10-second blanch. Remove and cool.
17. Heat a wok until piping hot, then turn off the heat and add oil, swirling to coat the wok. Turn heat back to medium-high.
18. Add the aromatic mixture (garlic, ginger, chili) to the wok and fry for a brief 15 seconds. Add the shrimp paste and mix.
19. Add the blanched morning glory and fry for another brief 15 seconds. Add the prepared sauce and continue frying for another 15 seconds until the liquid has evaporated. Remove morning glory from the wok.
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