Prep 5 mins
Cook 10 mins
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.
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons light soy sauce
- 1⁄4 cup oil
- 1⁄8 teaspoon salt (optional)
- 1 garlic clove, minced
- 2 lbs broccoli, rinsed and sliced
- 2 tablespoons sherry wine or 2 tablespoons rice wine
- Mix together sugar through soy sauce plus 1/2 cup water and put aside.
- Heat oil in a skillet or wok over medium heat and add the garlic.
- When garlic is golden brown, add the broccoli.
- Turn the heat up and stir-fry 2 minutes.
- Add sherry, cover quickly and cook 2 minutes.
- Lift cover& add the soy sauce mixture.
- When sauce thickens, remove and serve.
Loved the flavor !!! Only thing I did different was to use rice vinegar instead of rice wine. Turned out great. I served this with Sesame Chicken Sesame Chicken. I will be making this again. Thank you.
I made this using frozen broccoli and it went well with #45809. I also didn't have any wine, so I just omitted it. We all liked it- I liked how simple it was to make too!
Great recipe. Really quick and simple to make when you trying to finish eating broccoli. I 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 ^_^