Ingredients
500 g broccoli (about 1 lb), 75 g pine nuts, 50 g celery.
Seasonings
5 g minced ginger, 1/2 tablespoon each salt and sugar, 3 tablespoons water starch, 500 g (about 1 lb) broth, and vegetable oil as needed.
Preparation
1. Wash the pine nuts, drain well, then deep-fry in oil heated to about 140°C (285°F) until light golden, remove and drain the oil.
2. Trim the root end from the celery, wash it thoroughly, blanch in boiling water, then drain and finely chop.
3. Remove the stems from the broccoli, wash it, and break it into small florets.
4. Bring water to a boil in a pot, blanch the broccoli briefly, then remove and drain.
5. Place in a blender, add enough water to achieve a smooth consistency, and blend until evenly combined into a green vegetable juice.
Steps
1. Heat vegetable oil in a wok or pan over medium-high heat, add minced ginger and stir-fry until fragrant.
2. Add the broth and the squeezed cauliflower juice, then bring to a gentle simmer over low heat.
3. Then add salt and sugar to taste, and thicken with a water and cornstarch slurry.
4. Remove from heat, ladle into serving bowls, then sprinkle with pine nuts and finely chopped celery.