Ingredients
-
1
-
1
-
2
-
1/4
-
1/8
-
1
-
2
-
2
-
-
-
-
-
-
-
Directions
Chow Gai Laan (Jade Green Broccoli), Adapted from a Chinese cookbook by Jim Lee that was published around 1970. This is one of my all-time favorite cookbooks; I was introduced to it by friends who were Chinese students I knew at University of Virginia. The gai laan which the Chinese eat is not actually broccoli, but broccoli is a good substitute which works well in America, where most of us don’t have access to gai laan., Only so so, Great recipe. Really quick and simple to make when you trying to finish eating broccoli. used regular soy sauce and found it a tad bit on the salty side, so I am going to use (as recommended) low-sodium or no sodium next time around. Also if you are like me and follow the instruction to the T you will be wondering why your sauce does not thicken. Put the corn starch in the water, sugar, and soy sauce mixture. Took me a minute to figure out why my sauce once thickening. Great recipe this one is a keeper ^_^
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Steps
|
1
Done
|
Mix Together Sugar Through Soy Sauce Plus 1/2 Cup Water and Put Aside. |
|
2
Done
|
Heat Oil in a Skillet or Wok Over Medium Heat and Add the Garlic. |
|
3
Done
|
When Garlic Is Golden Brown, Add the Broccoli. |
|
4
Done
|
Turn the Heat Up and Stir-Fry 2 Minutes. |
|
5
Done
|
Add Sherry, Cover Quickly and Cook 2 Minutes. |
|
6
Done
|
Lift Cover& Add the Soy Sauce Mixture. |
|
7
Done
|
When Sauce Thickens, Remove and Serve. |
