It is done! After half a year of work, I am proudly presenting my Cookbook for the videogame trilogy Deponia. Not only Rufus and Goal show you their favourite recipes, also Cletus, the Organon, Lotti and many more celebrate their guest appearances. Each recipe is an… experience for itself and only waits for you to try it out.
This was made for this year’s semester in Corporate Design and I have chosen Daedalic Entertainment to create something unique for them. I will be shown at this years Open Days at my design school and I’ll also get a frame in our personal “bianually Hall of Fame”. I’m very proud!
Its side day again and today’s recipe is my slight tweaking of Cook’s Illustrated Stir Fried Broccoli with Oyster Sauce. The original recipe was a bit too sweet to me so I took out the brown sugar and 1 tablespoon of the oyster sauce. The most difficult part of this recipe is the patience it takes to sit back and let the broccoli brown.
3 tbs chicken stock 1 tbs dry sherry 2 tbs oyster sauce 1 tsp toasted sesame oil 1 tsp cornstarch 1 medium garlic clove , minced big pinch red pepper flakes 1 teaspoon plus 1 tablespoon light olive oil 1 bunch broccoli, florets cut into bight size pieces, stalks cut into 1/4” coins
A sprinkling sugar
In a small bowl whisk together broth, sherry, oyster sauce, sesame oil and cornstarch.
Combine garlic, pepper flakes, and 1 teaspoon vegetable oil in second small bowl.
Heat 1 tablespoon oil in large skillet over medium-high heat until just hot. Add broccoli and sprinkle lightly with sugar (the sugar aides in browning) cook, stirring occasionaly, until broccoli is well-browned, 8 to 10 minutes.
Sir in oil-garlic mixture and cook until fragrant, about 20 seconds. Add chicken broth mixture and cook, stirring constantly, until florets are cooked through, stalks are tender-crisp, and sauce is thickened, 30 to 45 seconds. Serve.
I served this with jasmine rice and Miso salmon and it was really good. The broccoli is crispy not mushy and has that great Chinese takeout flavor I’d been hankering for.