When I was still living in Indonesia and watching Western movies, I always wondered why Western parents seem to have problem getting their children to eat more greens. As a Chinese, I grew up eating greens all the time, and my Mom always have one stir fry greens for lunch and dinner, and we gobble those down with no problem even from a very young age. When I came to the States, I realize that greens here are mostly just steamed and served, nothing is added to the greens at all, so no wonder the kiddies hate them, I mean even I as an adult kinda hate those. If you want to have a slightly more exciting way to serve your greens, a simple stir fry with garlic like this will have people asking for seconds, and hopefully nobody will ever need to force their kids to finish their greens anymore 🙂
This is my Mom’s way to cook her greens, and it doesn’t have to be broccoli either. This recipe works for other greens, such as green beans, bok choy, napa cabbage, and choy sum just to name a few. First, blanch broccoli in boiling water for a minute. Then drain and wash under running water to cool them down and stop the cooking process. Next, heat oil on high heat and fry minced garlic, broccoli, and Shaoxing wine for a minute. Pour vegetable stock (or water). Once the stock boils, season with salt, pepper, and sesame oil. Thicken the sauce with corn starch solution. Serve. Simple right?
- 4 cups broccoli florets
- 1 tablespoon oil
- 6 cloves garlic, minced
- 1 tablespoon Shaoxing wine
- ½ cup vegetable stock (*)
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- ½ teaspoon sesame oil
- 1 tablespoon corn starch + 2 tablespoon water
- Boil a pot of water. Add broccoli florets into boiling water, cook for 1 minute. Pour into a strainer. Place the strained broccoli under cold running water to cool and stop the cooking process. Drain and set aside.
- Heat oil in a wok/frying pan on high heat. Sauté garlic, broccoli, and Shaoxing for 1 minute.
- Pour vegetable stock, mix, and bring a boil.
- Season with salt, white pepper, and sesame oil. Mix well.
- Pour corn starch solution, stir and cook until sauce thickens and coats the back of a spoon. Serve hot.