Lee Wan Chings Chinese Broccoli With Ginger Sauce Recipes

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CHINESE BROCCOLI WITH GINGER SAUCE



Chinese Broccoli With Ginger Sauce image

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.

Provided by evelynathens

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces chinese broccoli (6 medium stalk)
1/4 cup homemade chicken broth
1 1/2 teaspoons shao hsing rice wine or 1 1/2 teaspoons dry sherry
1 teaspoon ginger juice (method in note, below)
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon sugar
1 tablespoon vegetable oil
3 slices ginger

Steps:

  • Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves. In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar.
  • Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add only the broccoli stalks and stir-fry 1 to 1-1/2 minutes until the stalks are bright green. Add the leaves and stir-fry 1 minute until the leaves are just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables.
  • Note: To make ginger juice, grate a small amount of ginger and then squeeze it with your fingers to extract the juice.

LEE WAN CHING'S CHINESE BROCCOLI WITH GINGER SAUCE



Lee Wan Ching's Chinese Broccoli with Ginger Sauce image

Provided by Grace Young

Categories     Wok     Ginger     Vegetable     Stir-Fry     Kid-Friendly     Broccoli     Small Plates

Yield Serves 4 as part of a multicourse meal

Number Of Ingredients 9

6 medium stalks Chinese broccoli (about 12 ounces)
1/4 cup chicken broth
1 1/2 teaspoons Shao Hsing rice wine or dry sherry
1 teaspoon ginger juice
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon sugar
1 tablespoon vegetable oil
3 slices ginger

Steps:

  • 1. Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves. In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar.
  • 2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add only the broccoli stalks and stir-fry 1 to 1 1/2 minutes until the stalks are bright green. Add the leaves and stir-fry 1 minute until the leaves are just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables.

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