Chinese Broccoli With Ginger Sauce

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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 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 note: to make ginger juice, grate a small amount of ginger and then squeeze it with your fingers to extract the juice.