I have realized that I'll never be able to eat at all the restaurants I want too. I just don't have the time or money.
It's a little sad. There are so many wonderful foods out there, but I'll be a pauper who weights 500 pounds if I try them all.
I have started a Chinese food kick. It hasn't yet reached the level of my pancake obsession, but there are more Chinese dishes to come.
I didn't come up with this recipe. It came from a the internet. That is not a link to the internet at large, but a link to the recipe.
The ingredients are 1 pound broccoli flowerets, 1/4 cup chicken broth, 1 tablespoon oyster sauce, 1 tablespoon dark soy sauce, 1 teaspoon granulated sugar, 1/4 teaspoon sesame oil, pinch of salt, 1 teaspoon cornstarch, 4 teaspoons water, and 2 tablespoons white sesame seeds.
I brought a pot of water to oil and blanched the broccoli for 3 minutes. I then drained the broccoli and rinsed it in cold water to stop it from cooking.
I made the sauce by bringing the chicken broth, oyster sauce, soy sauce, sugar, sesame oil, and salt to boil.
I thoroughly mixed the corn starch and cold water. I added the corn starch slurry to the simmering sauce. I stirred the sauce while it thickened.
I combined the broccoli and sauce. I didn't let the sauce thicken enough and ended up cooking the sauce and broccoli for a couple of minutes. The broccoli wasn't as crisp as I prefer.
The last step was adding sesame seeds.
This was a savory and appetizing side dish.
It takes minutes to prepare, but the flavors are deep and pungent.
This would made a great side for dumplings or the garlic noodles I posted earlier this week.
The technique is simple, but the results are satisfying.