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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe was featured in the Great Cooks section in a Chinese New Year's Feast that was in a January 1981 issue of Bon Appetit. Asparagus can be used in place of broccoli. Ingredients:
3/4 cup chicken broth |
1 1/2 lbs broccoli, broken into florets, stems peeled and cut into 1-inch pieces |
2 tablespoons peanut oil |
1 tablespoon finely shredded fresh ginger |
1 green onion, shredded |
1 garlic clove, minced |
1 1/2 tablespoons oyster sauce |
1/2 teaspoon sugar |
1 teaspoon cornstarch, dissolved in |
2 teaspoons chicken broth |
Directions:
1. Bring broth to boil in medium saucepan.
2. Add broccoli stems, cover and cook until crisp-tender, 3 to 4 minutes.
3. Drain, reserving 1/2 cup broth.
4. Heat oil in wok or large skillet.
5. Add ginger,onion and garlic and stir-fry 1 minute.
6. Add broccoli stems and florets and stir-fry 2 minutes.
7. Add oyster sauce, sugar and 1/2 cup broth and stir-fry 2 minutes.
8. Stir in dissolved cornstarch mixture and cook briefly until thickened.
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