|
1 medium
1
medium
85 ml
4
slices
1
clove
2
4
large
1
tablespoon
2
teaspoons
1
teaspoon
1
teaspoon
2
teaspoons
|
Head broccoli, cut into florets
Head cauliflower, cut into florets
Cooking oil
Ginger, thinly shredded
Garlic, peeled and thinly sliced
Spring onions (scallions), cut into 4 cm lengths
Dried shiitake mushrooms, soaked in hot water
for 20 minutes, sliced into thin strips
Reserve soaking water
Rice wine
Soy sauce
Salt
Sugar
Sesame oil
|
Method :
-
Bring a large pot of water to the boil.
-
Put in the broccoli and cauliflower
florets and let the water return to a full boil.
-
Cook the vegetables for 1 minute, then
drain into colander placed in a basin of cool, clean water. Set aside to
drain.
-
Heat oil in wok until smoking hot, add the
ginger, garlic, spring onion and mushroom.
-
Then add the wine and soy sauce, and stir
fry quickly for 2 minutes.
-
Stir in the cauliflower and broccoli, then
season with salt, sugar, sesame oil, and 1 tablespoon of the mushroom
soaking water.
-
Cook for 2 more minutes and serve.
|