Stir-fry brocolli with mushroom and bak kut teh recipes

Stir fry brocolli with mushroom and sliced pork

1 small flower of brocolli, cut
1 tablespoon of garlic
Handfull of dried shrimp, soaked
3 dried mushroom, soaked and sliced
Oyster sauce and chicken broth for seasoning, just a little
Slice meat, seasoned with sesame oil, pepper and chinese wine
Water

1. Fry garlic till slightly brown. Add dried shrimp and fry till fragrant.
2. Add sliced pork. Fry till pork is almost cooked.
3. Add brocolli, mushroom and water. Add water according to how much gravy you want.
4. Add oyster sauce and chicken broth to taste.
5. Fry till brocolli is covered with sauce. Cover for about 2 minutes.












Bak Kut Teh

250g of spare ribs, washed
10 cloves of garlic, washed and lightly crashed
20g of tang kwei, washed
10g of kouqizi, washed
4 to 5 cups of water
1/4 cup of light soya sauce
Handfull of black pepper

1. Add all ingredients into the pot. Bring to boil over medium heat for 1 to 2 hours. Or until meat is tender according to your liking.












Think the tang kwei naturally has a strong taste and hence the soup tasted slightly bitter. So I added sugar to neutralise the taste. Think I should have added rock sugar instead.