Back to the daily grind! My husband and I went away for a little “stay-cation” in the city. It was really nice not having a schedule, but we did miss our kids. I’ll be sharing some foodie moments from the weekend another time… haven’t downloaded the pics, yet.
When I was little, I actually liked vegetables. Maybe it was because my mom cooked them in and with delicious sauces or gravy which was really good with a bowlful of sticky white rice. My kids aren’t like that, and it’s a little disheartening that they don’t like veggies as much as I did at their age. I’m hoping they grow out of it, sooner than later. What is promising is that they enjoy vegetables if they are prepared Chinese-style or somehow Asian. Actually, when I feel the kids aren’t eating well at all, I pull out all the Chinese-Filipino recipes and they magically start eating again. Here’s my recipe for a nice side dish that the three-year old ate with rice. He passed up the chicken main course and ate only this.
- 3 cups of broccoli – mostly florets
- 1/4 c. water
- 2 tbsp. oyster sauce (can get in most groceries)
- 2 tbsp. soy sauce
- dash cooking wine
- 1-1/2 tsp. light brown sugar
- 1 tsp. vegetable oil
- 2 cloves garlic crushed
- 1 tbsp. minced ginger
- 1 tsp. cornstarch dissolved in 2 tsp. water
- dash of sesame oil
Combine water, oyster sauce, soy sauce, cooking wine, sugar in small bowl. Mix well, set aside.
Prep the broccoli by blanching – fill pot with enough water to cover broccoli. Get water to boiling first, then place broccoli in pot, cook until bright green, about 1-2 minutes. Drain, rinse with cold water, set aside.
In a wok or pan, heat vegetable oil. Add garlic and ginger and toss until fragrant, but not brown. Next, add the sauce you mixed before, and heat. Return broccoli to pan and mix in sauce well. Cook for one minute, then add cornstarch mixture to thicken. Add a splash of sesame oil at the end if you’d like, only optional. Stir around, and plate…
