Last Updated on March 17, 2024 by Simon Fan
When you cook vegetables in a rich broth, you’re rewarded with aromatic, tasty dishes that are quite different from their stir-fried or steamed counterparts.
In Chinese cuisine, these vegetable-in-rich-broth dishes, labeled shangtang (上汤), are popular both at home and in restaurants. Chinese cabbage, pea shoots, and spinach are the most common choices for the shangtang preparation. In my cookbook about the food of Shanghai, I included a delightful version using asparagus.
You can create a rich broth in many ways. In the recipe below, I’m following the traditional method by using stock, Chinese ham, and preserved duck egg (pidan 皮蛋, also known as century egg). Preserved duck egg, pictured on the right, is a delicacy in Chinese cuisine. It adds a distinct flavor and texture to the dish. You can, of course, use dried shrimp, dried black mushrooms, or fresh mushrooms to create a meatless or vegetarian broth, which will be equally delectable.
That is the allure of shangtang dishes—completely customizable.
Broccoli in rich broth (上汤西兰花)
Serves 2
Ingredients
8 oz (225 g) broccoli
1 preserved duck egg (pidan)
2 teaspoons vegetable oil
1 or 2 garlic cloves, thinly sliced
1½ oz (45 g) Chinese ham or another dry-cured ham (such as prosciutto, jamón, or country ham), cut into ¼-inch (6 mm) dice
1 teaspoon Shaoxing wine
1½ cups (360 ml) unsalted or low-sodium stock of your choice or water
Salt and ground white pepper
1 teaspoon sesame oil
Directions
- Break the broccoli into small florets and keep the tender leaves. Peel the stems, trim off the tough ends, and cut the tender parts into thin slices.
- Peel the egg and cut lengthwise into 4 wedges. Cut each wedge in half lengthwise, then cut each half crosswise into about 1-inch (2.5 cm) pieces.
- Bring a pot of water to a boil, then add salt (it should taste like seawater) and 1 teaspoon of the oil. Blanch the broccoli florets, leaves, and stems until almost crisp-tender, 2 to 3 minutes. Transfer to a colander to drain well.
- Heat a wok or medium saucepan over medium heat until hot, then add the remaining oil. Add the garlic and stir-fry until fragrant, about 15 seconds. Add the ham and stir-fry for 1 minute. Splash in the wine and stir quickly. Next, add the stock, bring to a boil, and then reduce the heat. Cover and simmer for 3 minutes. Add the egg and continue to simmer for 2 minutes.
- Season to taste with salt and pepper. Turn up the heat and bring back to a boil. Add the broccoli and cook briefly until crisp-tender. Serve drizzled with the sesame oil.
