Broccoli in Savory Egg Broth
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.
Story
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.
Ingredients
broccoli florets
1 large head
dried wood ear mushrooms
1 handful, soaked and drained
preserved eggs (皮蛋)
2
ham sausage
1
garlic cloves, minced
3
vegetable oil
2 tablespoons
water or chicken stock
2 cups
salt
to taste
chicken powder or umami seasoning
1/2 teaspoon
Instructions
1
Prep the ingredients
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.
2
Blanch the vegetables
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.
3
Build the broth base
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.
4
Simmer until creamy
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.
5
Combine and serve
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.
