Sunday, 28 August 2011

Broccoli in Sichuan Sauce

For the Batter:
1/4 cup all purpose flour (I actually used whole wheat and it worked fine)
1/2 cup water
1 egg
1/2 tsp baking powder
1/4 tsp salt
2 cups bite-sized broccoli florets
1/4 cup cornstarch
For the Seasoning:
1 tbls dried red chile flakes
1/2 tsp salt
1/4 tsp ground white pepper
1/4 tsp ground Sichuan peppercorns
1/4 tsp Chinese five spice powder
1 tbls minced garlic
1 tbls chopped green onion (i used the green garlic instead)
Canola oil for frying (don’t use Olive Oil  for frying, smokes too much)
  1. Mix up your batter in a medium bowl and set aside to rest for 10 minutes
  2. Shake the broccoli and cornstarch together in a paper bag until evenly coated. (I used a plastic bag)
  3. Prepare the seasoning. Stir all together in a small bowl and set aside
  4. Pour enough oil into your wok until you have a depth of approximately 3 inches. Heat over medium high heat. Dip the dusted  broccoli in the batter a few pieces at a time and carefully slide into the hot oil. Fry until the batter is golden brown and the broccoli is tender-crisp about 1 1/2 minutes. Remove with slotted spoon and set aside to drain on paper towels as you cook more. Reserve the oil when done frying.
  5. Re-heat your wok over high heat. Add a tbls of the reserved oil and swirl to coat the sides. Add the garlic/green onion/seasoning mix and quickly stir fry until fragrant and pungent, about 30 seconds. Add the fried broccoli back to the wok and toss with the seasoning until well-distributed. Pour out onto a serving plate and eat immediately.

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