Broccoli, Garlic, Ginger Stir-Fry
photo by Cookin-jo
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 2 teaspoons gingerroot, fresh, minced
- 5 -6 cups broccoli, florets and julienned stems
- 2 tablespoons water
- 1 tablespoon soy sauce
directions
- Heat vegetable oil in a wok.
- Add garlic and gingerroot.
- Add broccoli. Stir fry to coat with oil.
- Add water and soy sauce.
- Continue to stir fry until broccoli is bright green and tender crisp, 3-4 minutes.
- Serve at once.
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Reviews
-
Grateful to Barb for sharing this recipe! I not only loved it but passed this link onto family and friends who also had equal success. I made only 2 personal tweaks to it and it was substituting the soy sauce with a gluten-free/non-soy sauce that uses coconut aminos due to my allergies. And added some garlic ?? chili ?? sauce to spice it up more. Aside from that this is my favorite way of making a broccoli ?? stir fry! Thank you ??
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A very nice vegetable stir-fry, quick and easy with a delicate flavour. I cut the oil down to one teaspoon and next time I would add a couple of extra garlic cloves. I used half broccoli and half cauliflower. I think next time I would use some oyster sauce or hoisin and add some red pepper flakes, to suit our taste. Still, a very nice basic stir fry. Thank you.
Tweaks
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The key to this tweak is getting genuine sichuan pepper corns and red pepper flakes. I got mine from here: https://themalamarket.com/ In a saucepan heat up a TBSP of peanut oil (the original recipe calls for vege oil). Once hot, put 1/4 tsp sichuan pepper corn in the oil just long enough for the fragrance to come out. Remove from oil to a mortar/pestle and pour oil into wok. Crush the pepper corn. Add a TBSP oil to the wok and heat. Put in ginger and garlic from the recipe along with crushed sichuan pepper and 1/4 tsp of sichuan red pepper flakes. Heat up just long enough for the frangrances to come out. Add broccoli and coat as in the recipe. Add water and soy sauce. I used "light soy sauce" for my tweak. The result should NOT set your mouth on fire... It should, though, be quite an experience of sichuan flavors.
RECIPE SUBMITTED BY
<P>I live outside of Buffalo. My name is Barb.<BR>I'm a grandmotherof three. I'm on zaar every day checking out new recipes. And there are some great ones. The picture is my granddaughter Illeana.<BR>By img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg> <BR><IMG alt=/ src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg mce_src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg> <BR>my name is Barb. <IMG alt=/ src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg mce_src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg></P>