Kung Pao Broccoli

by

Kelvin Cheung

INGREDIENTS

  • 1 head, approx. 250gm of Broccoli

  • 3 Dry Cashmere Chillies

  • 1 Onion, julienned

  • 2 Spring Onion, chopped into small batons

  • 2 garlic cloves, sliced

  • 60ml Hoisin Sauce

  • 30ml Oyster Sauce

  • 10ml Soya Sauce

  • Hot sauce or sambal to your taste

  • 75gm Peanuts




METHOD

  • Heat wok on high heat.

  • Cut Broccoli into small florets (bite sized).

  • Place broccoli onto a tray and into oven on high heat (200C) and cook for approx. 4-5mins.

  • Add splash of vegetable oil to wok, and add dry chillies, onion and spring onion.

  • Once aromats are caramelised and the broccoli has some good colour, add broccoli to the wok.

  • Add hoisin Sauce, Oyster sauce, and hot sauce (optional).

  • Once sauce is mixed through, add peanuts, toss and get ready to plate.

  • Serve with Rice or as a side dish to a larger feast.

Previous

Grain salad - Diana Chan
Next

Quick Chocolate Mousse - Scott Pickett