Broccoli and Squid Stir-fried in Hoisin Sauce
Here's another delicious and quick stir-fry recipe to fill your tummies! Hoisin sauce goes wonderfully with any type of seafood, and the squid in this dish can easily be substituted with prawns or fish slices. Throw in a couple of teaspoons of fish sauce to balance out the sweetness of the Hoisin sauce and the perfect seafood-veggie stirfry is complete.
Broccoli is a great ingredient for your stir-fry dish if you are new at stir-fries - it's a hardy enough vegetable compared to Bak Choy (白菜) or Chinese Spinach (蕹菜) which gets cooked (and then overcooked) very easily. The trick with stir-fries is to have a good grasp of the timing and the sequence that the ingredients should be added in as the fire has to be hot hot hot throughout the process of cooking. That is why ALL ingredients and condiments must be prepared and within reach before you turn the stove on. Also, because the fire is really hot, you must keep tossing the ingredients in the wok to prevent it from (1) cooking too quickly and (2)burning, period.
In this recipe, the garlic and ginger are added first to hot oil to add fragrance to it, then the stalks of the broccoli are added as they need some time to soften, after which the florets are thrown in together with a splash of water. The squid is added last because they take very little time to cook, and overcooked squid is chewy and disgusting. As a little water is added, the hoisin sauce will mix in with that and give you a tasty sauce to pour over your bowl (or plate) of steamed rice, this sauce is a HIT with children too, trust me.