街市THE WET MARKET
Broccoli
西蘭花
A regular of Hong Kong restaurant stir-fries and claypot dishes: the mixed tofu claypot, garlic broccoli, broccoli with scallops, cut into small florets, blanched and then into the wok for its green and its bite. Any Australian supermarket has it all year, and it is the green an Australian fridge most often holds when the choy sum has gone tough.
Preparation
Cut into small florets and peel and slice the thick stem; blanch thirty seconds before it goes in the wok.
Availability in Australia
Easy to find
