Broccoli

The Chinese word for broccoli, huacai, means “flower vegetable.” Mrs. Chiang’s recipe for it rescues broccoli from sogginess by stir-frying it and from insipidity by adding just enough spiciness to enliven the fresh, clear flavor of the vegetable. The recipe is simple and should not take more than 15 minutes to prepare. Cauliflower, also called huacai, can be cooked exactly the same way.