| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Toronto |
Toronto sta, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 2 |
|
Garlic cloves; minced |
| 1 |
tb |
Ginger root; finely chopped |
| 1 |
bn |
Broccoli; chopped |
| 1 |
c |
Water |
| 3 |
tb |
Oyster sauce |
| 1 |
tb |
Rice wine or O.J. |
| 1 |
tb |
Shoyu |
| 1 |
ts |
Sesame oil |
| 1 |
ts |
Cornstarch |
INSTRUCTIONS
1. In wok or large skillet, heat oil. Add garlic and ginger and cook 30
seconds, until fragrant. Add broccoli and stir to coat. Add water and
bring to boil and cook, covered, for 3 mins.
2. Meanwhile, in small bowl, combine oyster sauce, rice wine, shoyu and
oil. Stir in cornstarch. Add mixture to wok. Bring to boil and cook
until slightly thickened. Taste and adjust seasoning if necessary.
Contributor: Toronto Star - Nov 12/97 (Bonnie Stern)
Posted to recipelu-digest Volume 01 Number 471 by Cathleen
<catht@interlog.com> on Jan 07, 1998
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