Brokkoli aus dem Wok, den mein Vater 100.000-mal zubereitet hat

Zutaten

• 1 teaspoon salt
• 1 lb broccoli
• 1 oz garlic
• 0.5 oz ginger
• 2 tablespoons oil
• 1 teaspoon cooking wine
• 0.5 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon cooking wine
• 1 teaspoon chicken bouillon powder
• 2 teaspoons cornstarch
• 2 tablespoons water
• 1 teaspoon oyster sauce
• ice water
• hot water
• 1 teaspoon oil
• 1 teaspoon salt

Zubereitung

1. 1

   Prep broccoli: Add the salt to a large bowl of cold water. Place the broccoli in the bowl with the florets facing down. Move the head up and down several times, then soak the head for 3 to 5 minutes to loosen and dislodge any dirt.

2. 2

   Prep aromatics: Smash and peel the garlic. Slice off the hard ends, then smash again. Chop finely to mince.

3. 3

   Make sauce: In a small bowl, combine the salt, sugar, cooking wine, chicken bouillon powder, cornstarch, water, and oyster sauce. Set aside.

4. 4

   Blanch broccoli: Prepare a large bowl of ice water. The colder the water ice, the most of the green color you'll be able to preserve.

5. 5

   Stir fry broccoli: Heat wok on high, making sure that the wok is dry, then lower heat. Add half of the oil. Turning the heat to medium, add garlic and stir fry for 15 20 seconds until fragrant. Add ginger and stir fry for 20 to 30 seconds.