- Posted February 28, 2013 by
Broccoli Tomatoes with Rice Wine-Oyster Sauce
Stir-fried broccoli is very popular in Chinese cuisine and makes a delicious side dish or light and healthy meal topped over steamed rice. In this recipe, broccoli and tomatoes are cooked with ginger, rice wine and oyster sauce to make a delicious entrée with delectable oriental flavors. Stir-frying is done over a high flame. You need to work quickly so as not to overcook the vegetables. Prepare all the ingredients beforehand, and mix the rice wine-oyster sauce before cooking.
Broccoli is best half-cooked, tender but crunchy and bright green. It should be al dente so that its flavor, color and nutrients are well preserved. The best time to buy and enjoy broccoli is the late autumn and early spring when it is in season, although it is available fresh the whole year.
When buying broccoli, choose those with dark green tops and lighter green stems. The buds should have no signs of yellowing and are tightly closed together. The stalks should feel crisp and firm, not wobbly or limp. It is best to use the broccoli as soon as you buy them as the nutritional value depletes the longer they are stored. Broccoli can be stored for up to two weeks, however, as long as it is dry and tightly wrapped in paper and plastic bag. Keeping broccoli in the freezer is one way of storing them longer and preserving their nutrients.
To prepare broccoli for cooking, wash them well under cold water. Pat dry and remove the florets by cutting above the thick stalk that holds the floret, but leave some two to three centimeters of stem attached. As much as possible, the florets should be the same size so cut the bigger ones in half. The stalks can also be cut into bite-sized pieces and cooked with the florets. Peel the tough exterior of the stalks which take a long time to cook and can be stringy. Enjoy this as side dish for your home cooking recipes.
1 tablespoon olive oil
1 tablespoon ginger - finely chopped
3 cups broccoli florets - cut into bite-size pieces and stems cut into 1/4-inch slices
1 cup cherry tomatoes - halved (about 10 tomatoes)
1 teaspoon sesame oil
1 tablespoon shao hsing wine - or dry sherry
2 teaspoons oyster sauce
1/4 teaspoon sugar
1/8 teaspoon salt
To make the Rice Wine-Oyster Sauce, whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl.
Pour olive oil in a pan and add ginger and fry it till tender. To this add broccoli and fry for a couple of minutes. Add tomatoes and fry for about 30 seconds on high flame.
To this add Rice Wine-Oyster Sauce and swirl it into the pan. Cover and cook for 30 seconds. Stir-fry until the vegetables are just tender but the broccoli is still bright green and crisp, 1 to 2 minutes. Stir in sesame oil. Serve immediately.