Broccoli and Prawn Sambal Stir Fry
Tired of the usual boring taste of Asian stir fries? I remember one of my friends had this issue before hence he stopped eating Chinese food for a while because most Chinese stir fries for him just tasted like sesame oil. Now because of that I too had been feeling the same thing, you can’t blame him as most of their stir fries use sesame oil and that has a strong lasting taste, I think that is why they down it with Chinese tea. To solve that issue I started using other ingredients for broccoli dishes, like garlic sauce, black bean sauce, oyster sauce, bechamel sauce, olive oil and lemon, broccoli roasted and mushroom soy sauce to name some, and today to add to that arsenal I will making it with some sambal tumis for that nice spicy sweet kick!
- Prepare a pot of boiling water with 1 tbsp salt then add broccoli florets for 1 minute. Remove and drain broccoli then place in a bowl of cold water. This stops the cooking process and makes the vegetables crisp and vibrant.
- Heat peanut oil in a wok then add shrimp, garlic and shallots, stir fry until shrimps turn pink. Using a slotted spoon remove shrimps then set aside.
- Add mushroom, celery and carrots then stir fry for two minutes in high heat.
- Add broccoli then continue stir fry for 30 seconds
- Add the sambal belachan and Chinese cooking wine, stir fry for 30 seconds making sure the sauce it evenly distributed
- Add the shrimps back then mix well, season with fish sauce and freshly ground pepper.