Stir-fry Dual Broccoli Flower

You might have notice that I seldom or I only blog about vegetables dish once in a blue moon. It is not that we don’t eat vegetables at home but usually we just had blanched choy sum with a bit of oyster sauce, stir-fry broccoli or Chinese cabbage which I think there is nothing fancy to write about. But today, I would like to share with you this “new” all-in-one seasoning from Knorr. You can use it to season chicken wing for deep-fry or grill, add a teaspoon or so to your vegetables and etc.

This is our Dual Broccoli flower dish that I used to cook for my family. Why dual? That’s because, I love the green broccoli where my family only eats the white cauliflower so usually I would mixed them together into one dish. If you don’t prefer to use these instant seasonings, you can replace it with salt or oyster sauce. Add a few medium prawns or mushroom to this dish will make it taste even better too.

Ingredients: (serves 2)
80g Broccoli, cut into florets
80g Cauliflower, cut into florets
2 Medium Tomatoes, remove the seeds cut into wedges
2 Cloves of Garlic
1 Teaspoon of Knorr HaoChi All-in-1 Seasoning
30 – 50ml Water

Method:
1. Trim the broccoli and cauliflower into florets soaked them in a basin of water with 1/2 teaspoon of salt to remove dirt and worms if any for about 5 minutes.
2. Remove, rinse and set aside.
3. Heat up the wok with ½ tablespoon of oil, sauté the garlic till fragrant, add in the cauliflower first and let it cook for about 1 minute before adding the broccoli and tomato.
4. When the broccoli turns to brighter green in colour, drizzle in the seasoning, give it a quick stir and add in water.
5. When the mixture comes to boil, let it simmer for another 30 seconds before switching off the heat.
6. Remove on plate and serve.