Oh, this is very nice! And very simple. And good.
One of my sisters emailed me a recipe for 'broccoli in oyster sauce' yesterday and it looked great, so I tried it tonight - adding a few other things along the way - and very good it was too.
I've a feeling it's going to become a new favourite.
It's also a great vegetarian dish, well, pescatarian, as it has oyster sauce. Just leave the chicken out if you're pescatarian!
Many a time a reader of my recipes has laughed at my vague or slapdash-seeming approach to measurements.
And when I say 'reader', you know I mean 'friend', but I'm being polite (but you know who you are).
It's just really difficult with this sort of cooking - different soy or fish sauces have different strengths and one lime will have more juice than another.
Plus I think the best bit about cooking is using your own palate and what tastes good to you.
This recipe is possibly - to date - the MOST vague and slapdash when it comes to quantities.
You're really going to have to guess and guage and taste!
To be honest, it doesn't include any ingredients you have to be careful with and is pretty much guaranteed to taste pretty awesome no matter what you do.
So do give it a go!
cooked rice, to serve, if wanted
broccoli, the long stemmed sort is nice, but any sort will do - quantity is however much you feel like eating of it
cooking oil - I like my coconut oil at the moment but any oil that cooks at a high temperature is good for stir frying so vegetable, grapeseed, rapeseed etc (NOT olive oil which cooks at a lower temperature and will burn)
1-2 garlic cloves, depending on size (and your taste!)
1 chilli, or quantity to your taste
a couple of spring onions
a piece of fresh ginger
one small-ish chicken breast, or however much you'll want to eat
dark soy sauce
Cook the broccoli first so it's ready to stir fry by steaming or boiling for a few minutes.
If you're cooking rice to serve with this then just pop a steamer over the top for the last 4-5 minutes - or you could just put the broccoli into the rice to boil with it for a few minutes of course (no need to over-complicate).
Remove from heat and keep warm until needed.
Then toast some sesame seeds (I'd say around a tablespoonful) in a dry pan for a few minutes, shaking all the time and again, when toasted, set aside until needed.
Chop the garlic, chilli, spring onion - cut it on the diagonal for this dish so it looks nice - and ginger. Cut the chicken into very small pieces so that it will cook quickly.
Heat a wok or frying pan over a medium-high heat, add some oil and only when it's hot tip in the chopped garlic, chilli, spring onion, ginger and chicken - it should sizzle when it goes in.
Keep stirring and turning until the chicken is sealed and if you need to turn it down a little to prevent the garlic burning, then do! If it looks like it's going to stick, add a tiny splash of water.
After a few minutes, when the chicken's cooked, add the broccoli.
I think the long-stemmed broccoli very elegant but once I'd added it to the pan tonight, I decided to chop it up a bit to make it easier to eat! Up to you what you do.
Cook for a minute, stirring, then add the soy and oyster sauces. I used a scant tablespoon of each.
Stir and continue cooking for another minute.
Then put the rice onto a plate, spoon the stir fry around and sprinkle everything with the toasted sesame seeds.
Very good indeed! Let me know what you thought.
Next time I might try half a teaspoon of toasted sesame oil right at the end too, just before it's removed from the heat ...