Prep 5 mins
Cook 5 mins
Cooking Light, JANUARY 2001
- 2 lbs broccoli
- 6 cups water
- 1⁄2 cup reduced-sodium fat-free chicken broth
- 3 tablespoons oyster sauce
- 1 1⁄2 tablespoons rice wine or 1 1⁄2 tablespoons sake
- 1 1⁄2 teaspoons cornstarch
- 1 1⁄2 teaspoons sugar
- 1 teaspoon low sodium soy sauce
- 1 teaspoon dark sesame oil
- 1 1⁄2 tablespoons vegetable oil
- 1⁄4 cup minced green onion
- 1 1⁄2 tablespoons minced peeled fresh ginger
- 2 tablespoons minced garlic (about 8 cloves)
- Cut broccoli florets and stems into bite-size pieces to measure 10 cups.
- Bring water to a boil in a large Dutch oven; add broccoli. Cook broccoli 4 minutes or until crisp-tender; drain.
- Combine broth and next 6 ingredients (broth through sesame oil); stir well with a whisk. Heat the vegetable oil in a large nonstick skillet over medium-high heat.
- Add onions, ginger, and garlic; sauté 15 seconds. Add broth mixture; bring to a boil.
- Cook 1 minute or until thick, stirring constantly. Add broccoli; cook 30 seconds, tossing to coat.
Another good way to serve such a great vegetable. Made for Best of 2012.
I made this for the Best of 2012 tag game and am glad I did. I steamed my broccoli for a couple of minutes at most and that kept it green and still slightly crisp. Very nice flavors and lots of tasty sauce. Many thanks for posting!
Wow, what a sensational dish! Instead of boiling it, I microwaved the broccoli for 2 minutes (it was too long though, I'll try a minute and a half next time). The flavors were so delicious, a definite new favorite. This served 5 for us.