Chinese Broccoli With Ginger Sauce |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Lee Wan Ching's Chinese Broccoli with Ginger Sauce Excerpted from The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore by Grace Young. Ingredients:
12 ounces chinese broccoli (6 medium stalk) |
1/4 cup homemade chicken broth |
1 1/2 teaspoons shao hsing rice wine or 1 1/2 teaspoons dry sherry |
1 teaspoon ginger juice (method in note, below) |
1/2 teaspoon cornstarch |
1/4 teaspoon salt |
1/8 teaspoon sugar |
1 tablespoon vegetable oil |
3 slices ginger |
Directions:
1. Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves. In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar.
2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add only the broccoli stalks and stir-fry 1 to 1-1/2 minutes until the stalks are bright green. Add the leaves and stir-fry 1 minute until the leaves are just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables.
3. Note: To make ginger juice, grate a small amount of ginger and then squeeze it with your fingers to extract the juice.
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