Cook Book Recipe

Ingredients

1-6kg Chinese broccoli cut into 5 cm lengths
1-tablespoon peanut oil
2-cm piece fresh ginger, juliened
500g- Chinese barbeque pork, thinly sliced
¼-cup (60ml) chicken or vegetables stock
¼-cp (60ml) oyster sauce
1-tablespoon key cap Manis

Procedure

1. Place the broccoli in a steamer over a saucepan or wok of simmering water and cook for 5 minutes, or until just tender but still crisp
2. Heat a wok until very hot, add the oil and swirl to coat. Add the ginger and garlic, and stir-fry for 30 seconds, or until fragrant, add the broccoli and pork, and toss to coat
3. Pour in the combine stock, oyster sauce and keycap Manis, and stir-fry until heated though. Serve with rice or noodles