Broccoli with either Taukan or Dried Chinese Mushroom are normally served in Chinese restaurants, especially during 8 course meal. The secret of each Chef's recipe lies in the soup stock that they used in this dish. Normally, the Chef would also use this soup stock in other dishes like Sharkfin soup.
You can make similar stock in a simple way by boiling dried scallops,
dried dace (Suppose to be dried sole. Thanks lena for highlighting it in her comment) and old chicken (ayam pencen) in water. Since a little of the soup stock is required in this dish, you can keep the rest for making very tasty and flavourful soup.
Broccoli, 1, cut into bite size
Carrot, 1 pc, cut into slices
Ginger, 5 slices
Shao Shing Chiew (Chinese Cooking Wine), 1 teaspoon
Light soya sauce, 1 tablespoon
Dark soya sauce, a few drops
Pepper, a dash
Soup Stock, desired amount
Salt to taste
Corn flour and water mixture to thicken the gravy
Garlic, 5 cloves, chopped finely
Sesame oil, 1/2 teaspoon
Prawns, 5 pcs
Heat up wok and put in a little vegetable oil. Saute garlic until fragrant. Put garlic aside. Boil broccoli in hot hot water until you notice that the colour changes. Drain away excess water and put brocolli aside.
Heat up wok and pour in some vegetable oil. Fry ginger until fragrant and add in the sliced carrot. Put in the broccoli, pepper, sesame oil, light soya sauce, dark soya sauce, shao shing chiew and prawns. Stir fry the mixture for a short while. Add in soup stock and corn flour to thicken the gravy. Add salt to taste. Garnish with crispy fried garlic before serving.
Note : You can also add Taukan (Wet beancurd blocks) or Dried Chinese Mushroom to this dish.