Chinese Broccoli with Ginger Sauce

I learned a new word today. I did not know this particular vegetable is called Chinese Broccoli. So I assume that this vegetable was originally planted in China.

The actual recipe was from China too. I learned it from my father. My father was a great cook. It was amazing that every time my father visited a restaurant, he was able to cook his favorite dish from that restaurant without looking at any kind of recipe. He cooked it based on his memory. During years he had created many dishes, some of them are famous among relatives and friends. For example in the earlier years, his pork dishes were very popular during new year seasons. After that the fried and steamed fish with a slight hint of sweetness was a must on the family or friend reunion dinner table. In the most recent years, he loved cooking all exotic food, such as deep sea fish head, ribbon fish, cow tails, let alone his vegetable dishes. There are all great.

Last year, when I went back to visit my parents in China, my father cooked everyday from breakfast to dinner for a whole month at home. In my memory my father was never a regular kitchen guy, he only cooked when there was a big occasion. So I asked my mom , "Does Dad cook everyday at home for you". Mom smiled," Your father cooks for you." For him, everyday is a big occasion if I am home with him.

After suffered two stroked earlier this year, he can't cook any more. Father's day is coming, I wish him healthy, healthy and happy.






Ingredients:
1, A bunch of Chinese Broccoli, cut of the big leafs
2. Ginger, green onions, fresh chili pepper, all shredded

Directions,
1. Boil vegetable for 1 or 2 minutes, and then rinse them under the cold water for a minute to stop cooking. Don't over boil them
2. Peel the vegetable, just leave the top part
3. Heat olive oil in a pan, then add ginger.
4. Stop the heat, then add 1/3 cup of water, salt, a little bit sugar and soy bean sauce.
5. Pour the sauce on the vegetable, then add green onion and chili pepper.