I actually blogged about eating this dish a couple of weeks ago but I've never really gotten around to posting the recipe until now. So, yeah, here's recipe #2.
Stir-Fried Broccoli and Cauliflower
It's broccoli, cauliflower and a bunch of other things hungover from partying in a cast iron wok.
If you follow the recipe strictly, you'll come up with something that would serve:
- 1 hungry person who really wants to eat, or
- 2 people on a diet
You will need:
- 1 cup of broken broccoli flowers
- 1 cup of broken cauliflower heads
- 1 medium tomato, peeled and coarsely chopped
- 1/2 medium onion, coarsely chopped
- 2 cloves of garlic finely chopped
- 1/2 teaspoon of dill leaves (only a pinch if dried)
- 1 teaspoon of chopped parsley (only 1/2 if dried)
- 1 teaspoon of balsamic vinegar (or you can use whatever type of vinegar you have if you don't have Balsamic vinegar; but trust me, this minute amount makes all the difference in the world)
- 1 tablespoon of corn syrup
- 1 tablespoon of soy sauce
- 4 tablespoons of olive oil (preferably extra virgin)
Let's make it:
1. First, boil the broccoli and cauliflower until readily edible and a little bit tender but not too soft. Set it aside.
2. Heat 3 tablespoons of olive oil on a wok or skillet over ridiculously high heat. Make sure your pan has a firm handle.
3. Drop the onion and garlic onto the oil. You must then quickly grab the handle to toss and turn it around. It is quite possible that the inside of the wok/skillet will catch fire. Don't be frightened; it's completely normal. Only allow 5-7 seconds for the spices to dance around without adding anything else. As much as possible, do not allow the spices to burn.
4. After 5-7 seconds, when the smell becomes considerably strong, drop the tomato in and toss it around for some 10 seconds.
5. Introduce about 1/4 cup of water so you don't end up with a burnt dish. Toss around for 20 seconds more.
6. Add the boiled broccoli and cauliflower.
7. With a 5-second interval, one after the other, add the vinegar, soy sauce and one more tablespoon of olive oil. Continuously move the pan to agitate the ingredients for about 40 seconds.
8. Flick in the parsley and dill and make sure they get fully integrated into the dish by mixing them in properly.
9. Add the corn syrup.
NOTE: If your taste buds somehow find the flavour inadequate, you may increase one or more of the liquid condiments.
