First of all, I am honored to have been invited by Chris at SugarHead to write a review on his blog. You may still remember Engadiner Nut Tart that Chris made which was featured on my blog a while ago. Once again, thanks to Chris for the opportunity!
Just last weekend, I cooked so much that I had amazed myself! I cook almost everyday, but I prefer to cook during weekends as I get more time to take pictures of the dishes after that. I never like to rush during shooting, which is one of the most important tips in food photography!
One of the dishes that I made over the weekend was Broccoli Beef Stir Fry. In my family, we rarely eat beef (I should actually say, we never eat beef! It’s not due to religion though). Well, I was wondering and did ask my mom why. She told me that my grandma never made beef or lamb dishes when she was young, so she is not used to eating them. It’s true that my grandma cooked mostly chicken, pork, fish, seafood, and vegetables.
Broccoli beef is probably one of the most popular dishes that you can find at any Chinese restaurants. I like the simplicity of this dish. I have chosen to use tenderstem broccoli. Tenderstem broccoli is so tender from floret to the stem! Unlike ordinary broccoli where the stem tends to be thicker and chewier.
Apart from tenderstem broccoli, purple sprouting broccoli may be a great substitute! (But, you may want to boil/steam purple broccoli first because of its colour!) I have bought purple sprouting broccoli a few times and I absolutely love it! It’s so much sweeter than the ordinary broccoli! Same goes to tenderstem broccoli!! Did you know that broccoli is actually cabbage that has gone wild and formed flowers that have started to bud?? (I didn’t know it until now!)
You may want to try out tenderstem broccoli in this recipe than the ordinary one and let me know your thoughts! 🙂