Chinese Broccoli With Crispy Pork Or Salted Fish Recipe
Chinese broccoli paired with either crispy pork or salted fish.
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Ingredients
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Chef's Specialties - Core
Crispy Pork - Optional
Salted Fish - Optional
Method
Chef's Specialties - Core
Rinse and trim the Chinese broccoli. Cut into bite-sized pieces and blanch in boiling salted water for about 1 minute until bright green, then drain well.
Mince the garlic and julienne the ginger. Set aside.
Heat a wok or large skillet over high heat. Add 2 tablespoons neutral oil and swirl to coat the surface.
Add the blanched broccoli to the wok. Toss and stir-fry for 2-3 minutes until glossy and coated with the aromatics.
Stir in 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon Shaoxing wine. Toss to coat the broccoli evenly.
Finish with 1 teaspoon sesame oil. Season with salt and white pepper to taste.
Crispy Pork - Optional
If using crispy roast pork, heat a small amount of oil in a skillet over medium heat. Add the pork and cook until the pieces are warmed through and the edges are crisp.
Add the crispy pork to the wok with the broccoli and toss to combine until everything is heated through and well coated with the sauce.
Salted Fish - Optional
If using salted fish, rinse quickly and soak in cold water for 15-20 minutes to reduce excess salt. Drain well and pat dry, then cut into small pieces.
Heat a tablespoon of oil in a separate skillet. Sauté minced garlic and ginger until fragrant, then add the salted fish pieces and cook for 2-3 minutes to release aroma.
Add the salted fish to the broccoli and toss to combine with the rest of the dish.