Monday, November 10, 2008

Stir Fried Broccoli on Pan Fried Cantonese Noodles

I have been in a bit of a funk lately. A cooking funk that is... When I mentioned it to my mom, she mentioned I should have some broccoli. What a coincidence! It also happened to be the feature ingredient for this month's Weekend Wokking! Then I discovered sea scallops were on sale at Fortino's. Throw in some noodles and I have a perfect dinner!



I am submitting this recipe to Weekend Wokking, a world-wide food blogging event created by Wandering Chopsticks celebrating the multiple ways we can cook one ingredient. The host this month is Wiffy of Noob Cook. This month's featured ingredient is broccoli. If you would like to participate or to see the secret ingredient, check who's hosting next month.

Broccoli is probably one of my favourite vegetables. I eat it on a regular basis. I like broccoli mainly stir fried, and in soup form. I have to admit I do not love it raw, except in small quantities. I am picky about how my broccoli is cooked. I like broccoli when it is still very crunchy. I am always greatly disappointed the rare times I forget and overcoook them, becoming mush.

Stir Fried Broccoli on Pan Fried Cantonese Noodles

Pan Fried Noodles
* water
* a handful of Cantonese noodles
* oil
* salt

Bring water to a boil.
Add noodles into the water and let it soften for a few minutes.
Drain the noodles.
Heat up some oil in a pan.
Add the noodles into a pan and spread into a thin layer.
Season with salt.
Let the noodles brown slightly.
Flip the noodles and brown the other side.

Note: If you're making this dish for a big crowd, cook a larger amount of noodles in water. Pan fry one serving of noodles at a time. If you're worried about keeping the noodles warm, place in the oven at low heat.

Pan fried noodles.

Stir Fry Broccoli with Scallops
As I mentioned, I don't like to overcook my broccoli. I usually blanch them first so when I stir fry them, it's just to toss them in the sauce and I'm not cooking them. You can really add whatever vegetables you like. I like a variety of vegetables (cauliflowers, snow peas, carrots, mushrooms) but it's not so conducive to cooking for one. As for protein, you can use beef, chicken, tofu, shrimp, etc.

* 100 g scallops
* salt and pepper
* 1 garlic clove, minced
* ½ small onion, sliced
* 1 head of broccoli, cut into pieces and blanched
* ½ can baby corn
* oyster sauce

Season scallops with salt and pepper.
Heat up oil at high heat.
Add the scallops and cook on both sides for 1-2 minutes - overcooked scallops are chewy!
Remove and set aside.

Frying scallops. Hmmm!

Blanch broccoli for 1-2 min in boiling water until cooked but still crisp.
Drain and set aside.
Heat up oil in a pan.
Add onion and garlic.
When softened, add the broccoli and baby corn.
Add a few gulps of oyster sauce and mix.
Add a bit of water. (I never bother but you can mix in some cornstarch into the water to thicken the sauce.)
Add the scallops and mix.
Serve atop the noodles.
Tada!

The featured ingredient: Broccoli!


Stir frying the broccoli and baby corn.


Broccoli, baby corn and scallops on pan fried noodles.

I made the same dish again with the remaining broccoli, and some beef instead of scallops!

3 comments:

Wandering Chopsticks said...

I love broccoli in stir-fries too. I can eat it raw sometimes, but also prefer it cooked. Once I had frozen broccoli that was a bit mushy, but when I put it in pasta, it had almost a pesto effect. Not bad at all.

noobcook said...

broccoli and scallops are such a wonderful combo... thanks for sharing your recipe with weekend wokking!

Soli Deo Gloria said...

I also prefer my veggies half-cooked, not overdone! :)