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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Another different way to serve up broccoli, with an asian twist. Ingredients:
750 g fresh broccoli |
1/2 cup canned sliced water chestnuts |
3 tablespoons oil |
1 cm ginger |
1/3 teaspoon grated fresh lemon rind |
1 teaspoon soy sauce |
1 tablespoon dry sherry (optional) |
1/2 cup water |
1 chicken stock cube |
Directions:
1. Cut broccoli into small flowerets.
2. Put oil, water chestnuts, peeled and grated ginger and lemon rind into frying pan, simmer until ginger is sizzling.
3. Add broccoli, toss gently in hot oil for 1 minute.
4. Add soy sauce, sherry, water and crumbled stock cube.
5. Bring to boil, reduce heat, simmer covered for about 5 minutes or until broccoli is just cooked (still slightly crisp).
6. Remove vegetables from pan, put onto serving plate.
7. Increase heat and boil remaining liquid in pan until reduced by half, spoon over broccoli.
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