| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Chinese | New, Text, Import | 1 | Servings |
INGREDIENTS
| 1 | lg | Head broccoli |
| 5 | Garlic cloves | |
| 1/4 | c | Minced fresh ginger |
| 1 | tb | Soy sauce |
| 1 | tb | Fish sauce |
| 1 | tb | Black Chinese vinegar |
| 1/4 | c | Chicken stock |
| 1 | tb | Sugar |
| 1/2 | ts | MSG |
| Salt | ||
| 1 | ts | Sesame oil |
INSTRUCTIONS
Separate broccoli into long stalks with florets and peel off any tough~ skin. In a large pot of vigorously boiling salted water blanch broccoli 4 minutes. Drain and immediately plunge into ice water to refresh. In a wok heat oil to smoking point. Add broccoli and stir-fry garlic and ginger 2 minutes, until aromatic. Add broccoli, soy sauce, fish sauce, vinegar, chicken stock, sugar and MSG and toss to mix well. Remove from heat. Using a slotted spoon, transfer broccoli to a bowl. To liquid in wok, add sesame oil. Adjust seasoning to taste (you may not need to add much~ salt) and pour liquid over broccoli. Marinate at least 3 hours before serving. Serve at room temperature. Yield: 4 servings Recipe By :TASTE SHOW #TS4620 Posted to MC-Recipe Digest V1 #263 Date: Sun, 27 Oct 1996 21:41:58 -0500 From: Meg Antczak <meginny@node1.frontiernet.net>
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