Spicy Broccoli

[tinker]

Usually I just steam veggies and have it with some meat - fish, pork, chicken, or beef. Other occasions when I have the time, I cook it a different way to relieve boredom or just for the heck of it, like this one. I adapted it from Ken Hom's Hot Wok cookbook. Very few ingredients, easy to make and not salty so I didn't have to reduce Ken Hom's salt though I have to with the sesame oil.

Spicy Broccoli

450 gm (1 lb) fresh broccoli - florets separated and stem peeled
1 Tbsp oil
2 Tbsp minced garlic
1 tsp sea salt
1 tsp sugar
freshly ground black pepper
2 Tbsp cooking wine (rice wine or dry sherry)
1 Tbsp chilli bean sauce
2-3 Tbsp water (approx.)
1 tsp sesame oil

Mix cooking wine, sea salt, sugar, pepper in a bowl.
Blanch (or steam) the broccoli pieces in a saucepan of boiling water for about 2-3 minutes. Drain and then plunge into a bowl of cold water for about 30 seconds. Drain again thoroughly.
Heat a wok over high heat until hot. Add oil and when it is very hot and smoking, stir fry garlic and chilli bean sauce briefly.
Add in the cooking wine mixture and broccoli. Stir fry for about 4 minutes. If it is getting a bit dry, add in a few tablespoon of water at a time.
Add the sesame oil and continue to stir fry for 30 seconds. Dish up and serve.