Monday, March 20, 2006




Stir Fry Broccolini with chinese black beans and chili

2 tablespoons peanut oil (or grapeseed)
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 tablespoon cornstarch
2/3 cup rich vegetable stock
2 tablespoons tamari sauce (or soy)
1 tablespoon sesame oil
1 tablespoon asian chili paste
2 tablespoon chinese fermented black beans
2 tablespoons mirin (or sherry)
1/2 teaspoon sugar
1 pound broccolini
1 medium onion, sliced

Combine stock, corn starch, tamari, sesame oil, chili paste, beans, mirin, and sugar and mix well

Heat wok to almost smoking, add oil, then garlic and ginger-sizzle briefly and add broccolini and onion. Stir cook a couple minutes.

Add the stock mixture and stir cook at high heat for another minute. The sauce should be slightly viscuous-not too thick-and glossy. Serve quickly before the vegetable wilt too much.

2 comments:

bcinfrance said...

It's interesting to see the "behind the scenes" photos on your blog. Keep it up! If I were you I would think about broadening the focus to writing more about what really goes on in a restaurant kitchen.

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