| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Cklive14 | 1 | Servings |
INGREDIENTS
| 6 | Links of Chinese sausage | |
| 2 | T | Peanut oil |
| 1 | Fresh ginger, 1/4-inch | |
| 1/2 | t | Salt |
| 1 | Broccoli, cut into 1 | |
| 1/2-inch | ||
| florets and the | ||
| stems reserved for | ||
| another use | ||
| 1 | T | Dry white wine |
INSTRUCTIONS
In a metal pie plate or heatproof flat dish set on a round metal rack in a wok or in a steamer steam the sausage, covered, over boiling water for 20 minutes, transfer it with tongs to a cutting board, and cut it diagonally into 1/8-inch-thick slices. Mound the sausage in a large shallow serving dish and keep it warm, covered, in a preheated 250 degree oven. In a heated wok heat the oil with the ginger and salt over high heat until the oil just begins to smoke, add the broccoli, and stir-fry the mixture for 2 minutes. Drizzle the wine around the edge of the wok, stir-fry the mixture for 1 minute, or until the broccoli is bright green and crisp-tender, and transfer it to the dish, arranging it around the sausage. Yield: 6 servings as part of a Chinese banquet Converted by MC_Buster. Recipe by: COOKING LIVE SHOW # CL9279 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 251
Calories From Fat: 239
Total Fat: 27g
Cholesterol: 0mg
Sodium: 1163.5mg
Potassium: 10.7mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g