1-1/2 pound broccoli
1 tablespoon canola oil
1 teaspoon fresh grated ginger root
3 cloves garlic, minced
1/4 teaspoon pepper
1/2 cup water chestnuts, fresh or canned
3 tablespoons tamari soy sauce
3 tablespoons dark brown sugar
1/2 teaspoon dark sesame oil
3 tablespoons dry white wine or gin
Cut broccoli heads into florets.
Peel and thinly slice stems.
Blanch broccoli for 2 to 3 minutes in lightly salted boiling water. Drain and rinse under cold running water. Set aside.
Heat oil in a wok or frying pan that has been sprayed with nonstick cooking spray. Add ginger and garlic, and saute until fragrant. Add pepper, broccoli, and water chestnuts.
Mix together soy sauce, brown sugar, and sesame oil, and add to broccoli. Add wine or gin, cover, and cook for 1 minute.
Transfer vegetables to a serving bowl and serve immediately.
Recipe makes 8 servings.
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