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Broccoli And Chinese Leaves With Black Bean Sauce

Diet.Chef's picture
Ingredients
  Broccoli florets 1 Pound (450 Gram)
  Sunflower oil 2 Tablespoon
  Onion 1 , sliced
  Garlic 2 Clove (10 gm), thinly sliced
  Slivered almonds 1 Ounce (25 Gram Or 1/4 Cup Flaked Type)
  Chinese cabbage head 1 , shredded (Use Leaves)
  Black bean sauce 4 Tablespoon
Directions

MAKING
1) In a large saucepan, bring the water to boil, put the broccoli florets and cook for 1 minute. Then drain them well and keep aside.
2) In a large preheated wok, heat the sunflower oil and stir-fry the onion and garlic until they just begin to brown.
3) Stir in the drained broccoli florets and the flaked almonds and stir-fry for a further 2-3 minutes.
4) Then add the Chinese leaves to the wok mixture and stir-fry for a further 2 minutes.
5) Stir the black bean sauce into the vegetables in the wok, mix well and cook until the juices just begin to bubble.

SERVING
6) Spoon the vegetables in the warm serving bowls and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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