Szechuan Broccoli

In '1,000 Vegetarian Recipes' by Carol Gelles

• Ready In: 37 mins
• Serves: 4

Ingredients

• 3  tablespoons water
• 2  tablespoons mirin or 2  tablespoons dry sherry
• 2  teaspoons soy sauce
• 1  tablespoon hoisin sauce
• 1  teaspoon cornstarch
• 2  large  bunch broccoli
• 3  tablespoons  vegetable oil
• 1  tablespoon  minced fresh ginger
• 3  garlic cloves, minced
• 1⁄4-1⁄2 teaspoon red pepper flakes (to taste)
• 1  teaspoon  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.