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Ingredients |
1 broccoli (stalk)
1 tsp cornstarch
2 tbsp soy sauce
3 tbsp Oil
1/4 cup almonds, whole, blanched
1 tsp ginger, minced
4 onions, green, trimmed and
1 cut into 2-inch lengths
1 ea pepper, red or green, seeded
1 ea and cut into 1-inch squares
1 celery, stalk, sliced diagon
12 corn, ears, Chinese canned
1 baby, drained (optional)
1/2 cup mushrooms, fresh, sliced OR
3 dried black mushroom caps |
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Method: 1. Trim base of broccoli
stem. Starting at base, cut across stem into 1/8-inch slices. Continue
slicing until top comes apart into florets. |
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2. Blanch in lightly salted boiling water 30 seconds,
transfer to bowl of ice water to keep cold. Dissolve cornstarch in soy
sauce and set aside. 3. Heat wok over
medium heat and add oil. Add almonds and cook, stirring constantly, until
almonds begin to brown. Remove and drain on paper towels. Remove all but 1
tbsp oil from wok. Increase heat to medium-high. Add ginger, stir and cook
a few seconds until fragrant. Add green onions, bell pepper, celery and
baby corn (if used). Cook 1 minute, stirring constantly.
4. Drain broccoli and add to wok with mushrooms
and almonds. Stir-fry just until mushrooms soften.
5. Stir cornstarch mixture and add to wok. Stir
and cook until sauce thickens and becomes glossy. Transfer to warm serving
platter. |
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