Sorry I have not updated this blog for sometime. I have not been cooking lately until yesterday.

Anyway, I am fond of vegetables particularly broccoli. It's a highly nutritious vegetable from the cabbage family. There are many ways of cooking it. Here, I will share with you how it is stir-fried with other vegetables chinese style.

Ingredients

• 150 gms broccoli (cut into florets like picture above)
• 150 gms cauliflower (cut into florets like picture above)
• 100 gms button mushrooms or chinese dried mushroom (if latter, please pre-soak and cut into halves. Remove stem)
• 1 medium sized carrot (sliced)
• 1/2 tin of asparagus clams (optional)
• 100 gms baby corn (optional)
• 4 bulbs garlic (minced)
• 1 1/2 tablespoons cooking oil (palm oil preferred)
• 1 tablespoon corn flour (mix with 50 ml water and stir to make corn starch)
• Half cup hot water
  

Flavouring

• 1 1/2 tablespoons oyster sauce
• 1 teaspoon light soya sauce
• White pepper powder to taste
• 2 teaspoon chinese cooking wine (optional)

Heat oil in wok till oil starts to smoke. Add garlic and mushrooms. Stir fry for 1 minute.

Add cauliflower, carrot, asparagus clams and baby corn. Continue to stir fry for 3 minutes, adding hot water gradually. Cover for 1 minute. Add broccoli and continue to stir fry. Add a little bit more of the hot water if it becomes too dry (you will want a little bit of sauce).

Add flavouring above and continue to cook until broccoli is slightly limp. If the sauce is too watery, add a little bit of the corn starch to thicken the sauce.

Serve hot with preferably with rice.