Broccoli with soybean sprouts
2 servings
20 minutes
Broccoli with soybean sprouts is a vibrant dish of Chinese cuisine that combines the freshness of vegetables with the rich flavors of sauces. Broccoli, lightly blanched and stir-fried to 'al dente', retains its slight crunchiness, while soybean sprouts and green peas add textural variety. The main notes are set by oyster and hoisin sauces, creating a balance of sweet and salty tones. Garlic, fragrant sesame oil, and pine nuts enhance the dish's depth of flavor. A banana leaf completes the presentation with an exotic touch. This dish is perfect as a light side or a standalone vegetable delicacy, highlighting the harmony of traditional Chinese cuisine.
1
Before frying, you need to blanch the broccoli in boiling water and hold it for a couple of minutes. It's important to cook the vegetables slightly underdone – chefs call this degree of doneness 'al dente', meaning slightly crunchy in the middle. Oyster sauce is used instead of salt, while hoisin provides the main flavor note.
- Broccoli cabbage: 320 g
- Oyster sauce: 1 tablespoon
- Hoisin sauce: 1 tablespoon
2
Divide the broccoli into florets.
- Broccoli cabbage: 320 g
3
Chop the garlic and mix it with the soybeans.
- Garlic: 3 cloves
- Black soybeans: 10 g
4
Cut the peas lengthwise into horizontal strips.
- Green peas: 80 g
5
When the wok is heated, pour in the oil, sauté the garlic with soybeans, then add the broccoli, peas, and sprouts.
- Sesame oil: 5 ml
- Garlic: 3 cloves
- Black soybeans: 10 g
- Broccoli cabbage: 320 g
- Green peas: 80 g
- Soybean sprouts: 100 g
6
Next, you need to act quickly and be very careful not to burn the sauces.
7
Quickly mix in all the sauces and add a few drops of sesame oil at the end.
- Hoisin sauce: 1 tablespoon
- Oyster sauce: 1 tablespoon
- Sesame oil: 5 ml
8
Sprinkle with nuts and place on a banana leaf.
- Roasted pine nuts: 10 g
- Banana leaves: 1 piece