Three-Cup Broccoli and Cauliflower

Heard of three-cup chicken? Yes, it is a Taiwanese cuisine with rice wine, sesame oil and soy sauce.

For this recipe, broccoli and cauliflower are used instead of chicken. So, it is suitable for vegetarians.

The ingredients:

1. Broccoli 
2. Caulifower
3. Sesame oil
4. Thin slices of ginger
5. Chopped spring onions (about an inch size)
6. Chopped red chilli (about an inch size)
7. Chopped red onions
8. Rice wine
9. Sugar
10. Salt
11. Soy sauce
12. Black sesame oil
13. Chopped basil

The steps:

1. Oil the non-stick frying pan with two table spoons of sesame oil.
2. Place the thin slices of ginger in the pan and fry the ginger until the sesame oil has dried up and the ginger is fragrant.
3. Add in the chopped spring onions, red chilli and red onions.
4. Then, add in about two to three table spoons of rice wine and a table spoon of sugar.
5. Next, add in soy sauce and a little water.
6. Keep them boiling until the sauce thickens. If it does not, add more sugar. (Beware! It can be too sweet.)
7. In a different frying pan / pot, boil water. When the water is boiled, add in a little salt, broccoli and cauliflower. Close the lid for 30 seconds and quickly drain them.
8. Transfer the broccoli and cauliflower into the first frying pan to soak them with the sauce.
9. Lastly, transfer the broccoli and cauliflower into a claypot. Add in black sesame oil and chopped basil into the claypot and cook for about 5 minutes.

(Source: Feng Shu's Cooking Class TV programme)

Three-cup broccoli

My version:

I used only broccoli. I skipped the claypot as I did not have one. Instead, I cooked them longer with a small fire with the lid on. Overall, everything was okay except it was a little too sweet for our liking (as I have cautioned in Step 6).