Chinese Stir-Fry Broccoli

Simple dish my mom would make on a daily basis.

Ingredients:

1 broccoli (cut off the broccoli florets)
2 minced garlic
Half sliced carrot
1 tablespoons oyster sauce
1 teaspoon of potato starch or corn starch
teaspoon of Maggi magic sarap
A dash of MSG (optional)
Dried mushroom (soak it at least 2 hours before slicing them up – optional ingredient)

Before you start cooking the bok choy, soak your dried mushroom (you can buy these in any Asian grocer store) for at least 2 hours before slicing them into small pieces. This one is optional.
In a bowl, combine the oyster sauce, Maggi Magic Sarap, and potato starch. Mix well with warm water until fully blended.
Heat the vegetable oil in a large pan or wok over medium-high heat. Brown your garlic in the pan before adding the dried mushrooms to your pan. When your mushroom is almost well-done, add the cut broccoli florets to your wok/pan.
Add carrots after stir frying the broccoli for about 5 minutes and continue to fry for another 3 minutes.
Stir fry them until it’s slightly cooked before adding the sauce of your bowl to the pan.
Add water to the pan if your sauce looks slightly too thick upon thickening up. This will create a bit of steam and help cook the broccoli evenly. Continue to stir-fry for another 2-3 minutes until the broccoli is tender but still crisp. Sprinkle a little MSG (optional)

Once it’s done, scoop up your vege in a bowl and it’ll be perfect to serve it as a side with rice and other main meal for lunch or dinner!