Lee Wan Ching's Chinese Broccoli With Ginger Sauce
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
58
Spice
49
Sweetness
51
Sourness
44
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
1 cup
Chicken Broth1.5 tsps
Rice Wine (shao hsing)1 tsp
Ginger Juice1 tsp
Cornstarch1 tsp
Salt1 tsp
Sugar1 tbsp
Vegetable OilDirections:
1
Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter
2
Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves
3
In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar
4
Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact
5
Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant
6
Add only the broccoli stalks and stir-fry 1 to 1 1/2 minutes until the stalks are bright green
7
Add the leaves and stir-fry 1 minute until the leaves are just limp
8
Stir the broth mixture and swirl it into the wok
9
Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables
10
Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter
11
Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves
12
In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar
13
Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact
14
Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant
15
Add only the broccoli stalks and stir-fry 1 to 1 1/2 minutes until the stalks are bright green
16
Add the leaves and stir-fry 1 minute until the leaves are just limp
17
Stir the broth mixture and swirl it into the wok
18
Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables