Hong Kong-Style Broccoli and Baby Corn from Ken Hom's Hot Wok by Ken Hom
Creative innovation is a virtue in Hong Kong cuisine and chefs there are quick to adopt non traditional vegetables into their repertoire. In this case, we find
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Ingredients
- 450 g (1 lb) fresh broccoli
- 1 teaspoon salt
- 1½ tablespoons groundnut oil
- 50 g (2 oz) Chinese black mushrooms
- 225 g (8 oz) fresh baby corn
- 1 tablespoonShaoxing rice wine or dry sherry
- 1 teaspoon sugar
- ½ teaspoon freshly ground black pepper
- 3 tablespoons oyster sauce or dark soy sauce
- 2 teaspoons sesame oil
- 1 tablespoonlight soy sauce
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