Ingredients
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12
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1/4
-
1 1/2
-
1
-
1/2
-
1/4
-
1/8
-
1
-
3
-
-
-
-
-
-
Directions
Chinese Broccoli With Ginger Sauce, 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., This is bland, Yummy, this is delicious! I think I could have used a little heat from some red pepper flakes or something? I have never seen Chinese broccoli before, so I just used regular. Nice flavor and I will be making again!
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Steps
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1
Done
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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. |
|
2
Done
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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. |
|
3
Done
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Note: to Make Ginger Juice, Grate a Small Amount of Ginger and Then Squeeze It With Your Fingers to Extract the Juice. |
