A quick and healthy Chinese-style dish where tender broccoli florets are tossed in a rich, creamy broth made with preserved eggs and ham. The broth simmers until silky and white, coating each bite with savory goodness.
This dish transforms simple broccoli into something special. The key is simmering the broth until it turns luxuriously creamy, then quickly tossing the vegetables to coat them in all that savory flavor.
Soak the dried wood ear mushrooms in warm water until softened, about 15 minutes, then drain. Cut the preserved eggs into small chunks. Slice the ham sausage into bite-sized pieces. Cut the broccoli into even florets.
Bring a pot of water to a rolling boil. Add the broccoli florets and wood ear mushrooms. Let them cook for about 2 minutes until the broccoli turns bright green but still has a nice crunch. Drain and set aside.
Heat vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and stir for about 30 seconds until fragrant. Toss in the preserved eggs and ham pieces. Stir-fry for 1-2 minutes until everything is heated through and smells amazing.
Pour in the water or chicken stock. Bring to a vigorous boil, then reduce heat slightly and let it bubble away. The broth will gradually turn white and slightly thickened, about 5-7 minutes. Season with salt and chicken powder.
Add the blanched broccoli and wood ear mushrooms to the wok. Gently toss everything together so the vegetables get coated in that silky broth. Cook for another minute or two just to heat through. Serve immediately while hot.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
