1/3 Photos of 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.
My Private Note
Units: US | Metric
- 1Cut 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.
- 2Heat 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.
- 3Note: To make ginger juice, grate a small amount of ginger and then squeeze it with your fingers to extract the juice.
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Nutritional Facts for Chinese Broccoli With Ginger Sauce
Serving Size: 1 (97 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 63.5
- Calories from Fat 34
- Total Fat 3.8 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 222.3 mg
- Total Carbohydrate 6.1 g
- Dietary Fiber 2.2 g
- Sugars 1.6 g
- Protein 2.7 g
The following items or measurements are not included: