By evelyn/athens on September 27, 2006
Photo by **Tinkerbell**
Photo by **Tinkerbell**
"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."
Serving Size: 1 (97 g)
Servings Per Recipe: 4
"My new favorite way to cook broccoli! This was absolutely delicious and earned 5 stars each from two picky 5 year old girls! I loved how quick and easy this was. I have never seen Chinese broccoli, but will be asking my local grocery manager about it next time I see him, cause I'd really like to try it. But even with western broccoli this was a hit. The way I extracted the ginger juice is by thawing two 1-inch pieces of ginger root (with the peel on) until they were feeling mushy. Then I just rolled, pinched and squeezed them while the juice drained into a measuring spoon. Each 1-inch piece provides about a 1/2 teaspoon. In this recipe, I then just diced up the squeezed root pieces for the stir fry. The ginger flavor was definitely not over-powering. It was a really nice compliment to the fresh broccoli flavor. I could have cooked my broccoli a little longer, as they were pretty al dente, but I like some crunch in my veggies and no one else minded either. Ev, thanks for sharing another fantastic recipe. No doubt I'll be making this one by request again and again! Made & enjoyed for the 2012 Chinese/Vietnamese New Year tag game."
"Excellent way to have broccoli! I didn't change a thing in the recipe except that I used normal broccoli, not Chinese. Not sure if that makes a big difference, but I can say that for my broccoli this was absolutely perfect! Thanks for sharing :)
Made for Chinese / Vietnamese New Year 2012 in the Asia Forum."
"We really enjoyed this quick and easy broccoli dish. I used sake instead of the sherry/rice wine and added a couple of splashes of teriyaki sauce. The ginger was the perfect compliment to the broccoli. Thank you for sharing. *Made for ZWT4*"
"We like this. This was good. I would cut back on the ginger juice the next time for us."
"Thoroughly enjoyed this recipe. The ginger flavour wasn't as strong as I expected so I think I would add more ginger juice next time. Made for Zaar World Tour 4!"
"I enjoyed the sauce with this! What an interesting change from using soy sauce. I served with brown rice. Thanks Evelyn! Made for ZWT4!"
"*Reviewed during ZWT4* A great way to cook broccoli asian style. The ginger blended well with the broccoli and was quite a subtle flavouring"