| 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
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