Archive for ‘November, 2012’

Chinese-style broccoli is one of my favorite veggie dishes. Instead of cooking the broccoli to baby food consistency – something that people do way too often back home – the vegetable is blanched and stir-fried to perfect cooked softness, while still retaining its crunch.

This green vitamin bomb is already delicious on its own, but a little bit of spring onion and oyster sauce just brings the dish to a next level. It’s really hard to screw up this recipe, just make sure to blanch and stir-fry the broccoli only for a couple of minutes and you’ll be fine.

The only thing that I changed about this recipe is that I cut back on the oil. I’m sure it will still taste great without the obscene amount of oil we used in cooking class.

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At the time of my last post the weather was still nice, but by now the temperatures have dropped and we’ve already experienced some snow. I am not a big fan of winter at all, I rather have sunny days and summer dress friendly temperatures, but I’m afraid I have seen nothing yet of the fierce winter in Beijing.

Luckily the food makes it all a bit more bearable. The steaming hot buns and these caramalized pieces of yam taste even better when you’re freezing cold. The yam is first deep fried – like almost everything here in China – and later covered with hot caramel and sprinkled with sesame seeds. This savory sweet snack will definitely help you survive the winter.

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