| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Cklive14 |
1 |
servings |
INGREDIENTS
| 6 |
|
Links of Chinese sausage |
| 2 |
tb |
Peanut oil |
| 1 |
sl |
Fresh ginger; (1/4-inch) |
| 1/2 |
ts |
Salt |
| 1 |
bn |
Broccoli; cut into 1 1/2-inch |
|
|
; florets and the |
|
|
; stems reserved for |
|
|
; another use |
| 1 |
tb |
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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