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Chinese Broccoli with Ginger Sauce Recipe

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This recipe for Chinese Broccoli with Ginger Sauce, by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Westergren Family

Category:
Category:

Ingredients:  
Ingredients:  
6 medium stalks Chinese broccoli (about 12 oz.)
1/4 c. chicken broth
1 1/2 tsp. Shao Hsing rice wine or dry sherry
1 tsp. ginger juice
1/2 tsp. cornstarch
1/4 tsp. salt
1/8 tsp. sugar
1 T. vegetable oil
3 slices ginger

Directions:
Directions:
Cut the broccoli stalks in half lengthwise no more than 1/2 inch in diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves. In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar. Heat a 14-inch flat-bottomed wok over high heat. Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add only the broccoli stalks and stir-fry 1 to 1 1/2 minutes until the stalks are bright green. Add the leaves and stir-fry 1 minute until the leaves are just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables.

 

 

 

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