Do I Make ... ?
and Broccoli Curry
This is a stalwart Cantonese style vegetarian dish that
should also be fine for Vegan's and Carnivores alike.
We give this recipe as found in all good Cantonese vegetarian
restaurants, but it would be simple to add some meat,
if this is your thing. Unusually this dish is delicious
without any meat, so please try the recipe below before
making personal alterations.
This is a light creamy curry, which can be hot or not.
It is Vietnamese in style, so leave your Indian spices
in the cupboard for this one.
||Jonno, China Expats, Foshan, China
|Jonno is a keen chef for friends
and family. He has cooked and interpolated many
dishes over the years, and invented ones of his
own: Most notably 'Splodge', which is vaguely
based upon Italian cuisine
|Let's get started:- Potatoe and
|• 1 massive or several small potatoes.
• 1 Calabrese style Broccoli.
dozen colourful capsicum chunks of your choosing.
• 4oz Chinese Straw mushrooms, whole
• 4oz Chinese Black
mushrooms, whole-crowns or sliced.
Button mushrooms as a replacement - excellent!
• 1 or several, mild or hot chilli
peppers = up to you!
• 1 large or 2 small white onions,
2/3rds diced, 1/3rd chunks.
• Sunflower oil.
• 1/2 wardrobe of Garlic, peeled, trimmed,
squashed and diced.
• 2 inches cubed of fresh
ginger, finely chopped
• 1 jar
Chinese curry powder, as found in any supermarket
shelf - it is yellow.
• 1 tin quality
• Salt and Pepper.
• Half teaspoon of turmeric.
|1. Empty the whole
jar of Chinese curry powder into a bowl and mix
with water to form a fluid paste. Set aside and
leave to marinade, stirring occasionally.
2. Prepare the rest of the main
ingredients, peeling and chopping potatoes, whilst
washing and cutting up the Broccoli. Everything
you are using needs to be in bite-sized pieces,
except the chilli of course! I prefer to simply
wash the Straw mushrooms and leave them whole,
but you can halve them if you prefer?
Taking your favourite wok or large saucepan,
add the oil, garlic, ginger and diced onions;
and toss for a couple of minutes, ensuring everything
is not burnt at all.
4. Add black pepper to taste,
chilli's and turmeric, mixing well in.
5. Now put
in the tin of coconut milk and return to a simmer.
6. Add your Chinese curry
powder/paste next, and ensure this is worked well
into the mix.
7. You may
need to add water at any time during cooking.
We need something quite fluid until time for final
8. Add the potatoes
and simmer for up to 10 minutes.
Add the broccoli and simmer for 5-minutes.
Stir very gently and occasionally, and notice
how the colour and viscosity changes as this dish
If the sauce of your main dish thickens too much
during cooking, then add a little hot water from
the kettle and stir-in thoroughly. You are looking
for something with the constitution of whole cream
milk (Shaken, not stirred).
Now add the sliced peppers and remaining
12. Stir for 1 minute
under a good heat and check the flavour. If it
is OK, add the salt. If not OK, adjust and then
add the salt.
13. Stir for
a further 1 minute and serve on a bed of rice.
Alternative Cooking suggestion:
14. You can add or replace items,
like adding sliced carrots (sweet), sweetcorn
(sweet), green beans (versions); but what we have
given above is a great place to start for both
Vegetarians and Vegan's
dish could benefit from the addition of lemongrass
- if you prefer a Thai or Malaysian taste. Lemongrass
is usually not available in China Mainland.
16. One excellent and unusual
ingredient are 'orlimons',
or what I call sour oranges that taste like mild
grapefruit. Simply slice wafer thin so you can
see through them, and add near the end of cooking
- or add chunks if you prefer. Works great!
17. Carnivores could add meat
at stage 4 above. If I were to do so, which I
consider to be totally unnecessary, then it would
be of the form: 'Siu Juk' ('Siu Yuck' or small
meat), or thinly sliced suckling pig - available
from any wet market.
This information is as supplied by ourselves, and ably
supported by our friends and various internet portals.