Szechuan Broccoli

Submitted by ratherbeswimmin

"In '1,000 Vegetarian Recipes' by Carol Gelles"

 

• Ready In: 37mins
• Ingredients: 11
• Serves: 4

ingredients

• 44.37 ml water
• 29.58 ml mirin or 29.58 ml dry sherry
• 9.85 ml soy sauce
• 14.79 ml hoisin sauce
• 4.92 ml cornstarch
• 2 large bunch broccoli
• 44.37 ml vegetable oil
• 14.79 ml minced fresh ginger
• 3 garlic cloves, minced
• 1.23-2.46 ml red pepper flakes (to taste)
• 4.92 ml sesame oil

directions

1. In a medium bowl, stir together the water, mirin, soy sauce, hoisin, and cornstarch; set aside.
2. Cut the broccoli heads into florets; peel the stems and slice thin; set aside (about 14 cups cut up broccoli).
3. In a wok or large skillet, heat the vegetable oil over high heat.
4. Add the ginger, garlic, and red pepper flakes; cook, stirring 30 seconds.
5. Add the broccoli; cook, stirring, until tender-crisp, about 5 minutes.
6. Add the sauce, cook, stirring until broccoli is coated, about 1 minute.
7. Add the sesame oil; stir to coat.
8. Serve over brown or white rice.