Stir-Fried Chinese Broccoli And Bacon
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Wash the Chinese broccoli in several changes of cold water and drain thoroughly in a colander until dry to the touch
2
Trim 1/4-inch from the bottom of each stalk
3
Stalks that are more than 1/2-inch in diameter should be peeled with a paring knife, then halved lengthwise
4
Cut the broccoli stalks and leaves into 2 1/2-inch long pieces, keeping the stalk ends separate from the leaves and buds
5
Remove and discard the hard rind and thick layer of fat attached to the rind from the Chinese bacon
6
Cut into very thin slices crosswise
7
In a small bowl, combine the soy sauce, rice wine, and sugar; set aside
8
Heat a 14-inch flat bottomed wok or skillet over high heat until hot but not smoking
9
Add the vegetable oil and garlic, and stir-fry 15 seconds
10
Add the Chinese bacon and stir-fry 30 seconds
11
Add only the broccoli stalks and stir-fry 1 to 1 1/2 minutes, or until stalks are bright green
12
Add the leaves and continue stir-frying 1 minute, or until the leaves are just limp
13
Swirl in the soy sauce mixture and continue stir-frying 2 to 3 minutes, or until the vegetables are just tender but still bright green
14
Serve immediately