| 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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