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 ^_^
This was great! Used fresh broccoli and followed the directions to a T. Next time would double the sauce, since it was so good. Served with Asian marinated tofu (which is also why the extra sauce would come in handy!)
This was perfect. I made it as written except to use Sake for the rice wine. That is what I had. It was just like in an Asian restaurant. Be sure and put the lid on quickly after you add the wine. It steams the broccoli in that wonderful flavor.
Very good! I made it with sherry, and did cook a little longer than stated, but not too long! The oil was very necessary to prevent the veg. from sticking, but I'd like to try using a little broth instead.
I had to add about 1/3 cup water to keep the sauce consistency.
I liked this recipe, its flavors were nice, and it was easy to make I served it with some sriracha chicken stir-fry, the flavors worked really well together; although I did tweak it just a tad, I quadrupled the sauce, and added some ginger powder, fish sauce, and green onions. It tasted fantastic! My sister had fourths, it was so tasty.
Thanks so much!
This was very easy to make and was quite flavourful. Tastes like broccoli you would order in a restaurant. Thanks for the recipe.