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. |
