Chinese Broccoli With Ginger Sauce
Chinese Broccoli With Ginger Sauce
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Chef's Note
“Lee Wan Ching's Chinese Broccoli with Ginger Sauce Excerpted from The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore by Grace Young.”
READY IN:10mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 12 ounces chinese broccoli (6 medium stalk)
- 1⁄4 cup homemade chicken broth
- 1 1⁄2 teaspoons shao hsing rice wine or 1 1⁄2 teaspoons dry sherry
- 1 teaspoon ginger juice (method in note, below)
- 1⁄2 teaspoon cornstarch
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon sugar
- 1 tablespoon vegetable oil
- 3 slices ginger
Directions
- Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves. In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar.
- Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add only the broccoli stalks and stir-fry 1 to 1-1/2 minutes until the stalks are bright green. Add the leaves and stir-fry 1 minute until the leaves are just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables.
- Note: To make ginger juice, grate a small amount of ginger and then squeeze it with your fingers to extract the juice.
Chinese Broccoli With Ginger Sauce