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Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 4 |
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In '1,000 Vegetarian Recipes' by Carol Gelles Ingredients:
3 tablespoons water |
2 tablespoons mirin or 2 tablespoons dry sherry |
2 teaspoons soy sauce |
1 tablespoon hoisin sauce |
1 teaspoon cornstarch |
2 large bunch broccoli |
3 tablespoons vegetable oil |
1 tablespoon minced fresh ginger |
3 garlic cloves, minced |
1/4-1/2 teaspoon red pepper flakes (to taste) |
1 teaspoon sesame oil |
Directions:
1. In a medium bowl, stir together the water, mirin, soy sauce, hoisin, and cornstarch; set aside.
2. Cut the broccoli heads into florets; peel the stems and slice thin; set aside (about 14 cups cut up broccoli).
3. In a wok or large skillet, heat the vegetable oil over high heat.
4. Add the ginger, garlic, and red pepper flakes; cook, stirring 30 seconds.
5. Add the broccoli; cook, stirring, until tender-crisp, about 5 minutes.
6. Add the sauce, cook, stirring until broccoli is coated, about 1 minute.
7. Add the sesame oil; stir to coat.
8. Serve over brown or white rice.
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