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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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From All American Vegetarian cookbook. Serve over steamed rice! Ingredients:
1 1/2 lbs broccoli |
1 tablespoon corn oil (or any neutral oil) |
1 teaspoon freshly grated gingerroot |
2 garlic cloves, minced |
1/4 teaspoon pepper |
1/2 cup water chestnut, sliced (if using canned water chestnuts, rinse and drain well) |
3 tablespoons soy sauce |
3 tablespoons brown sugar |
1/2 teaspoon sesame oil |
3 tablespoons gin |
Directions:
1. Cut broccoli up into florets. Slice stems.
2. Bring a pot of salted water to boiling. Blanch the broccoli for about 2 minutes but no longer than 3 minutes. Drain and rinse with cold water. Set aside to drain.
3. Heat the corn oil in a wok on medium-high heat. Add the ginger and garlic and sautè for about 1 minute. Be careful not to burn! (Reduce heat if necessary.).
4. Add the drained broccoli, black pepper and water chestnuts to the wok. Stir fry 1-2 minutes.
5. In a small glass bowl, whisk together the soy sauce, brown sugar and sesame oil. Add to the broccoli.
6. Add the gin, cover wok and cook 1 minute.
7. Transfer to a platter and serve hot.
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