Hong Kong-Style Broccoli

From the kitchen of One Perfect Bite...I suspect only Bob is more grateful than you to see I've come to the end of the broccoli trilogy. My final effort is patterned after a dish we had in Hong Kong several years ago. Before I get too far into the recipe, I want you to know that Hong Kong is an extremely cosmopolitan city where you can get any type of food you crave, including pizza and paella. That something is called Hong Kong-style really doesn't mean too much and, if you are interested, information about all eight of the regional cuisines of China can be found here. Samples of all those cuisines can be found in Hong Kong. Generally speaking, Hong Kong-style refers to any dish that is stir-fried and mildly spiced, much like Cantonese food here in the U.S. This is a quick and easy way to prepare broccoli. It is also delicious and works well as a side for non-Chinese meals. If you are looking a new way to prepare broccoli, I think you love the crispness, color and taste of this one. Here's the recipe.

Hong Kong-Style Broccoli...from the kitchen of One Perfect Bite

Ingredients:
Sauce
1/4 cup water
2 tablespoons oyster sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons cornstarch
Broccoli
2 tablespoons vegetable oil for stir-frying
1 clove garlic, very finely chopped
2 quarter-sized pieces of ginger, very finely chopped
1 pound broccoli florettes
2 teaspoons sugar
Salt to taste
1/4 cup water

Directions:
1) To prepare sauce: Combine water, oyster sauce, wine and cornstarch in a small bowl. Mix well. Set aside.
2) To prepare broccoli: Heat wok or large frying pan. Add oil and heat until it shimmers. Add garlic and ginger and stir-fry until fragrant, about 30 seconds. Add broccoli and stir fry until bright green. Add sugar and salt. Pour in water, cover pan, and cook for about 2 minutes. Make a well in center of pan and pour in sauce. Stir until thickened. Toss broccoli in sauce. Transfer to a serving bowl. Serve hot. Yield: 4 servings.

You might also enjoy these recipes:
Roasted Broccoli Rabe with Garlic - Gina's Skinny Recipes
Broccoli Cheese Souffle - Tasty Eats at Home
Broccoli and Rice Casserole - Deep South Dish
Chicken Divan - Annie Bakes
Broccoli, Dried Cranberry and Smokey Bacon Salad - La Bella Vita
Grilled Broccoli - Elana's Pantry

Long-Life Noodles with Pickled Cucumbers

Chinese New Year - Spring Festival - is the longest and most important celebration in the Chinese calendar. The year 4707 - the year of the ox - begins on the 26th of January. Chinese months are reckoned by the lunar calendar, with each month beginning on the darkest day. New Year festivities traditionally start on the first day of the month and continue until the fifteenth, when the moon is brightest. Legend has it that in ancient times, Buddha asked all the animals to meet him on Chinese New Year. Twelve came, and Buddha named a year after each one. He announced that the people born in each animal's year would have some of that animal's personality. Those born in ox years tend to be painters, engineers, and architects. They are stable, fearless, obstinate, hard-working and friendly. I'll bet they also love to eat. Food is an important part of the New Year celebration and certain foods are included for their symbolic value; noodles are served for longevity, oranges for wealth and prosperity and a whole fish for abundance and togetherness. Today's recipe is for long-life noodles that are like those made by vendors who sell their wares from pots that hang from shoulder poles. They are served at the very beginning or at the very end of the meal. Be aware that bad luck or a shortened life is the fate of those who cut them into more manageable lengths. We wish all who speak Cantonese, Gōngxǐ fācái and those who who speak Mandarin, Xīnnián kuàilè. Happy New Year to all.

Long-Life Noodles with Pickled Cucumbers

Ingredients:
2 julienned English cucumbers
1/2 cup very thinly sliced red onion
1/2 cup rice wine vinegar
1 tablespoon granulated white sugar
1/2 teaspoon red pepper flakes
Salt
1/2 package (about 8-oz.) Chinese noodles or long spaghetti
1/4 cup Chinese rice wine or dry sherry
1/4 cup chicken broth
3 tablespoons chunky peanut butter
2 tablespoons soy sauce
1 tablespoon brown sugar
2 to 3 teaspoons chili garlic sauce
1 teaspoon toasted sesame oil
1 tablespoon vegetable oil
1/4 cup diced red bell pepper
3 tablespoons finely chopped (not minced) ginger
2 tablespoons finely chopped garlic
12 to 16-ounces ground pork or turkey dark meat
Cilantro and scallions for garnish (optional)

Directions:
1) Place cucumbers, red onion, rice vinegar, sugar red pepper flakes in a medium bowl. Toss. Add salt to taste. Cover and chill.
2) Cook noodles in a large pot of boiling, salted water until just tender to the bite. Drain. Keep warm.
3) Combine sherry, broth, peanut butter, soy sauce, sugar, chili garlic sauce and sesame oil in a small bowl. Whisk until smooth. Set aside.
4) Heat vegetable oil in a large skillet until shimmering. Add bell pepper, ginger and garlic and stir-fry over medium-high heat until fragrant, about 30 seconds. Add pork and cook until it begins to brown. Turn and cook for 3 minutes longer. Stir in reserved sauce using a fork to break up chunks of pork. Simmer until sauce begins to thicken, about 5 minutes. Arrange noodles on a platter. Spoon meat sauce over noodles. Garnish with cilantro and chopped scallions if desired. Serve each portion with a serving of pickled cucumbers. Yield: 4 Servings.

I'm sending this recipe to Presto Pasta Nights which is hosted this week by Haalo at Cook (Almost) Anything.