| 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>
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”