Monday, September 12, 2011

Chinese Restaurant Style Braised Broccoli Recipe



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.

Ingredients
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.

32 comments:

[SK] said...

only as little as 5 prawns??!! no wonder i can't see any in the photo, hahaha~~ :D

yummylittlecooks said...

My favourite vegetables !Simply delicious!

Christine said...

nice recipe!

suituapui said...

Not a fan. Prefer our local veg...

yvonne said...

Have this dish with plain rice. Scoop the gravy and vegetables ~ taste like heaven! Hahaha! Love this one and simple to cook.

Hayley said...

This look healthy! Me like~

Sheoh Yan said...

This is really one of favourite dish, I cook this very often too.

wenn said...

my favorite dish!

reanaclaire said...

A balanced dish...brocoli must be eaten when hot..otherwise turns yellow fast, right? maybe i overcook them... :(

wendyywy @ Table for 2..... or more said...

I think you mean toubao, taukan is the dried pressed tofu. taubao is fresh bean curd skin.

Wai Kitt said...

Tauke, order satu please!apa-apa pun mau ah!

アンゼエリン said...

This is my fav dish too.. For me I'll put in more broccoli...

Small Kucing said...

sound easy. will try

lena said...

pete, what is dried dace?

Mr Lonely said...

nice ~

Somewhere in Singapore said...

So tempting that i can finish up the whole plate..

Umihoney said...

Thanks for sharing Pete.Good as always

mNhL said...

this dish best to serve with white rice......so delicious

Pete said...

Lena : Supposed to be dried sole fish, error. Thanks for highlighting it to me. Cheers!

Alice Law said...

Simple yet delicious! Yeah, I'd take dried dace and dried shrimp if u didn't mention it, lol!

Annie Q said...

we cook this quite often at home, at least once a week or any special festival we see this dish too.

willie a.k.a reptoz said...

Hello Pete,

Not sure whether I ate similar dish before. But I just love brocolli with Oyster sauce.

Quay Po Cooks said...

Pete, brocolli is standard item in my home. We do both Asian and Western style of cooking with it. Broccoli is high in vitamin C and fiber. What we like the most is, it contains potent anti-cancer properties.

gaga said...

My homemade chinese food never looks like it does in the restaurant, but this does. Great job!

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Ayie said...

Broccoli is somethign we love ordering and cooking here at home too.

How are you pete? I have been so busy with my boy and work so no time to really blog anymore

Xjion89 said...

My mom love this dish so as I^^

Alice Phua said...

I guess the soup stock made up of dried scallop, ayam pencen and water is also known as 'superior stock' that I see in some magazine-recipe books for cooking shark fin's soup, right? The only short-sighted thing about that magazine-recipe book is it never mention how to make the superior soup and just assume that people know what it's made of...sigh! Thanks, Pete, for sharing about this. :-) Unfortunately, I can't cook broccoli at home becos my husband has gout and broccoli has been known to cause high uric acid level in such patients.

Señorita said...

The broccoli looks so good here!!

http://ladyonaroof.blogspot.com/

Quay Po Cooks said...

Brocolli is one of the best vegetables because it has anti-oxidants in them. I love this way of serving it too. No need for any other side dish with fragrant white rice! Healthy and yummy!

Sonia (Nasi Lemak Lover) said...

I know some of the restaurant use good "Zin Hua " ham to make the stock!

Beta said...

Braised Broccoli is a Chinese dish that I like, broccoli dish is delicious and has a good nutrition to maintain health.

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