Hong Kong-Style Broccoli and Baby Corn


Creative innovation is a virtue in Hong Kong cuisine and chefs there are quick to adopt non traditional vegetables into their repertoire. In this case, we find broccoli, flown in fresh daily from California, and baby corn, flown in from Thailand. Put them together with traditional Chinese seasonings and flavourings and you have a colourful and nutritious blending of East and West, and so easy to prepare in your wok and serve as a side dish. If you use the dark soy sauce instead of the oyster sauce, it would make this dish a perfect one for vegetarians.


  • 450 g (1 lb) fresh broccoli
  • 225 g (8 oz) fresh baby corn
  • 50 g (2 oz) Chinese black mushrooms
  • 1½ tablespoons groundnut oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • 1 tablespoonShaoxing rice wine or dry sherry
  • 1 tablespoonlight soy sauce
  • 3 tablespoons oyster sauce or dark soy sauce
  • 2 teaspoons sesame oil


Separate the broccoli heads into small florets, then peel and slice the stems. Blanch the broccoli pieces and baby corn in a large pan of boiling salted water for 3 minutes and then immerse them in cold water. Drain thoroughly.

Soak the mushrooms in warm water for 20 minutes. Drain them and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.

Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the broccoli, corn and mushrooms and stir-fry for 3 minutes. Add the salt, pepper, sugar, Shaoxing rice wine or dry sherry, soy sauce and oyster sauce or dark soy sauce and continue to stir-fry at a moderate to a high heat for 2 minutes until the vegetables are thoroughly heated through. Add the sesame oil and continue to stir-fry for 30 seconds. Transfer to a warm platter and serve at once.