Balinese-style broccoli

Ingredients for 2 servings:

• 1 m.-large broccoli
• 2 stalks of Kailan (Chinese broccoli)
• 20 g ginger, sliced, fresh or frozen
• 8 slices of carrot
• 2 Pepper, red, long and mild
• 2 tbsp sunflower oil
• 3 medium-sized garlic cloves
• 100 ml coconut water, Asian shop, drinks
• 1 tbsp oyster sauce (saus tiram)
• 2 tbsp sweet and sour hot sauce
• 2 pinches of salt (original: 1 pinch of salt + 1 tsp ground aji-no-moto)
• 1 tsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 1 tbsp sesame oil
• n. B. Sesame, white
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

an exotic side dish to any Indonesian rice table or Cantonese menu

Cut off 2 cm of the bottom of the washed broccoli stalk and remove about 3 cm of the florets with the stalks on from the top. Chop large florets into bite-sized pieces. Cut the upper, unwoody parts of the stalks crosswise into approximately 3 cm wide rolls. Peel the stalks that are woody at the edges, cut them lengthwise into strips and shorten to approximately 3 cm. Keep the stalks and florets separate. Remove the leaves from the washed kailan stalks. Discard the woody stalk. Separate the thin leaf stalks from the leaves along the midrib and cut them crosswise into approximately 4 cm wide rolls. Quarter large leaves crosswise and halve smaller ones. Keep the leaves and stalks separate. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh frozen goods and thaw. Cut off both ends of the carrot, peel it, halve it lengthwise and cut into 8 slices approximately 5 mm thick. Wash the red peppers, remove the stems, and cut diagonally into approximately 1 cm wide pieces, leaving the seeds on. To deglaze the sauce, press the garlic cloves into a small bowl and mix with the remaining ingredients. For the broccoli, heat the sunflower oil in a wok. Add the ginger, carrot, pepper, broccoli, and kailan stem pieces and stir-fry for 1 minute over high heat. Add the broccoli florets and stir-fry for 1 minute, deglaze, and add the kailan leaves. Fry until the kailan leaves wilt. As a side dish, divide between serving plates (see photo) or garnish in separate bowls and serve warm.