As my quest to learn on how to cook Hakka cuisine, this is another easy and straight forward recipe adapted from The Hakka Cookbook: Chinese Soul Food from around the World by Linda Lau Anusasananan. It is called CAULIFLOWER & BEEF in BLACK BEAN SAUCE, page 27-28.
The original recipe calls for cauliflower, beef, and fermented black bean…I have neither; but I have broccoli, pork, and fermented soybean. Based on the texture and taste, these three substitutes will do. I also replace the water with chicken broth for the sauce, because I always think that it adds a nice intensity to the dish.
I have been regularly bringing my own lunch for the past couple of years. I usually do my cooking in the morning and always look for more efficient methods to do the preparation. If you run short of time, here are the things that you can prepare the night before for this recipe.
- Cut & wash the broccoli, store in the fridge.
- Defrost (if you have it in the freezer) & cut the meat, store in chill section of the fridge.
- Measure each of the sauce ingredients except for the broth, mix and store in the fridge.
- Always have homemade broth ready in your freezer. I have it measured in small jars, 1 cup or 2 cups each depending on the jar size. I defrost it the night before using.
When you are ready to cook, additional preparations you only need to do are:
- Grate the garlic & ginger. I prefer them grated shortly before the cooking to keep them fresh.
- Slice the green onions. For the same reason as the garlic and ginger, to keep them fresh.
- Drain & mince the fermented soybean.
- Slice the chilli if you prefer it spicy.
¾ cup broth
2 tbs shaoxing
1 tbs cornstarch
1 tsp Sugar
½ tsp Salt
250 gr pork, cut to bite size
200 gr broccoli, cut to bite size
1 tbs soy sauce
1 tbs garlic, grated
1 tbs ginger, grated
1 ½ tbs fermented soybean, drained & minced
2 tbs olive oil
¾ cup water
½ cup green onions, thinly sliced
- Mix the sauce ingredients, set aside (if you have them mixed the night before, you can skip this step).
- Heat the oil on the wok. Stir the garlic, ginger, fermented soybean, and soy sauce until fragrant.
- Stir the pork, and cook until tender.
- Stir the broccoli and water, cover and cook until the broccoli tender enough to chew.
- Uncover and stir the sauce mix and broth until it bubbles and thickens a little.
- Stir in the sliced green onions, leave some for garnishing.
- Serve immediately.
This dish is a great companion for rice. It can be served as part of multi-course meals or as a main dish. Enjoy!