Broccoli and Yunnan Goat Cheese 西兰花炒乳饼

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西兰花炒乳饼 (xilanhua chao rubing) is a simple one-dish meal that I’ve been making for several years. Last night, I took some snapshots of the process in order to pass it on. First had it in a Kunming restaurant, then I got a friend to teach me how to make it at home. Now it’s dependable enough, that I make it for guests.

 

If you can’t find ru bing 乳饼 where you are, not sure what to suggest. I’ve seen it sold pre-packaged in supermarkets like Walmart and Carrefour, though I prefer to buy mine in the local wet market. Maybe try another firm goat cheese that has a high melting point.

 

Or, for that matter, I suppose you could substitute a solid tofu 豆腐or even pork slices 肉片, but haven’t personally tried any of those variations.

 

Proportions here are flexible. If you like one item a lot, use more of it. The flavor balance isn’t critical. Also, it’s a “forgiving” recipe and doesn’t need to be followed to the letter.

 

Ingredients:

Broccoli

Yunnan Goat Cheese 乳饼

Tomato

Purple onion 洋葱

Garlic

Dried chilies

Salt to taste and MSG 味精 (if you like using it)

 

Method （illustrated）：

 

 

Rough chop a small head of broccoli into small florets. If you want to save stove time/wok time, you can partially pre-cook these for 3 minutes or so in the microwave. I like doing that.

 

 

Rough chop a large tomato or two small ones. No need to remove skin and seeds.

 

 

Rough chop half a large onion. The kind I use here are purple Bermuda onions, called 洋葱。 Their taste is milder than yellow onions.

 

 

Roughly mince some garlic. The kind I use here are the single-bulb garlic heads called 独蒜 since they are less work to peel and have a mild flavor.

 

 

Set aside some dried chilies, 3 or 4. No need to chop them, just tear them in thirds when ready to use. This releases the seeds inside. They are not very hot.

 

 

This is the goat cheese. It's firm and not too pungent. No rind. They cut mine from a large slab in the wet market. This piece cost about 10 Yuan, not expensive, enough for two meals. It slices more easily with a wet knife.

 

 

First fry the goat cheese alone. Put it into the hot wok in a single layer. Use two or three spoons of oil. It doesn't absorb the oil. Brown lightly on both sides and remove to a plate while you cook other things.

 

 

Next fry your aromatics (garlic, onion, and peppers.) Let the onions become translucent but don't burn the garlic. Then add the broccoli florets. Follow that with the chopped tomatoes.

 

Now is the time for seasoning. Salt to taste. I like a dash of MSG 味精, but realize not everybody does. It had kind of been demonized in the West. Last of all, add back the sliced 乳饼。 Toss well and get everything nice and hot.

 

 

Plate it up and smile. Serve alongside a bowl of steamed rice. (I always let the rice get done before beginning the wok work.)

 

 

Since you may not be used to these dried Yunnan chilies, let me presume to add a note about dealing with them in the finished dish. You don't eat them. Push them off to one side and throw them away. It's mostly the seeds that are important for flavor. Chilies like this impart more flavor than heat.

 

Hope you have fun with this dish.

[fanglu]

Thanks for the recipe. I wonder if you could use haloumi as a substitute if you're somewhere without 乳饼. From memory 乳饼 has a similar texture.

 

Do you find it at all bland with no seasoning other than salt? Have you tried it with soy sauce or oyster sauce?

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I've never eaten haloumi, only Googled it, but sounds like it should work fine. The texture is important, since it shouldn't melt or fall apart when pan fried until golden.

 

This dish is a little bland. I once saw a recipe that called for a little soy sauce. And broccoli and oyster sauce go famously together, so why not try that as well?

 

Interesting thing about Yunnan food is that even though it is sometimes spicy-hot, it's usually simple. Here there are only two main flavors, the broccoli and the cheese. Some secondary notes, such as tomato, chilies, garlic, and onion sort of "round it out." 

[fanglu]

Well, I'm certainly keen to give it a try. Will see how I go.

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Hope it works out well. If I could get haloumi here (Kunming,) I would try it with that variation. Sounds like great stuff, from what I have read.

 

(One of the things I miss in China is a variety of cheeses.) 

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Since I had half the broccoli and half the goat cheese left, I made it again tonight.

 

Tried adding a dash of oyster sauce 蚝油。Think it improved it, but it would be easy to add too much and overpower the gentle flavor of the cheese. Seems to me the cheese needs to shine; needs to be the star of the show. Or it at least needs to be paired with equally "forward" flavors, such as broccoli.

 

Chinese cooking, like many other aspects of Chinese life, prizes balance 平衡 from what I have seen. Seems to be a guiding principle.