| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | February 19 | 1 | servings | |
INGREDIENTS
| 1 | sm | Bunc broccoli; (about 1 1/4 pounds) |
| 2 | tb | Vegetable oil |
| 3 | tb | Very thin matchsticks of peeled fresh |
| ; gingerroot | ||
| 1 | Garlic clove; sliced thin | |
| 2 | tb | Water |
| 1 1/2 | tb | Soy sauce |
| 1 | tb | Seasoned rice |
| Vinegar; if desired |
INSTRUCTIONS
Cut broccoli into 1-inch flowerets. Trim and peel stems and cut into 1/4-inch slices. In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and cook gingerroot and garlic, swirling skillet occasionally, until just golden. With a slotted spoon transfer gingerroot and garlic to paper towels to drain. Add broccoli to skillet and cook, stirring frequently, until browned well, about 5 minutes. In a small bowl stir together water, soy sauce, and vinegar. Add mixture to skillet and cook until most liquid is evaporated, about 1 minute. Serve broccoli sprinkled with gingerroot and garlic. Serves 2. Gourmet February 1995 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Society’s rejects have a special place in God’s heart”