Stir-fried Chinese Broccoli with Olive Vegetable
Blanch Chinese broccoli stems, then shock them in cold water to keep them bright green. Toss with preserved olive vegetable for a quick stir-fry, yielding a crisp, refreshing dish that’s incredibly simple to prepare.
Ingredients
Chinese broccoli (use only the stems, discard the leaves, cut diagonally into segments)
to taste
Canned olive vegetable
1 tbsp
Chicken powder
a pinch
Salt
a pinch
Instructions
1
Prepare ingredients
Cut off the leaves and stems of the Chinese broccoli; keep only the stems. Cut the stems diagonally into segments.
2
Blanch
Blanch in boiling water, then immediately rinse with cold water so the temperature drops directly from 90°C to 40°C, skipping 60°C, and the vegetables will not turn yellow.
3
Stir-fry
Heat the pan, then add a large spoonful of olive vegetable. Olive vegetable usually already contains oil, so no extra oil is needed.
4
Season and serve
Add the vegetables and toss a few times. Sprinkle in a little chicken powder and salt just before serving.
