An accompanying symphony

Mushroom and broccoli soak in sauces to make an engaging side dish

HEARTY PLATTER Braised broccoli and mushroom in chilli sauce at Bonsai, Connaught Place.

Braised broccoli and mushroom in a spiked sauce serve as a welcome accompaniment with fried or plain rice. The Chinese speciality allows a varied play of textures, with the frizzy broccoli and silken mushrooms making it wholesome. More varieties of mushrooms will bring on a subtle change of flavour with every spoonful.

Braised broccoli mushroom in chilli sauce

Ingredients

15 gms chilli paste

20 gms oyster sauce

5 ml rice wine for flavour

60 gms broccoli

60 gms button mushroom

5 gms broth powder

2 drops light soya sauce

Salt to taste

Method

Take broccoli and mushrooms and blanch them in hot water to soften them. Place a wok on the stove and pour two teaspoons of oil into the wok. Then add garlic paste. Mix in broccoli and mushroom into the paste and add to it chilli paste, oyster sauce, rice wine, light soya sauce, salt and broth powder.