Chinese Broccoli With Ginger Sauce – Chinese Food
Chinese Broccoli With Ginger Sauce Recipes (15mins)
Ingredients (Servings 4)
- 12 ounces chinese broccoli (6 medium stalk)
- 1⁄2 teaspoon cornstarch
- 1⁄4 cup homemade chicken broth
- 1 teaspoon ginger juice (method in note, below)
- 1⁄4 teaspoon salt
- 1 tablespoon vegetable oil
- 1⁄8 teaspoon sugar
- 3 slices ginger
- 1 1⁄2 teaspoons shao hsing rice wine or 1 1⁄2 teaspoons dry sherry
- Cut the broccoli stalks in half lengthwise if 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 until a bead of water vaporizes within 1 to 2 seconds of contact. 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.
- Note: To make ginger juice, grate a small amount of ginger and then squeeze it with your fingers to extract the juice.
Reviews – Chinese Broccoli With Ginger Sauce Recipes
We really enjoyed this quick and easy broccoli dish. I used sake instead of the sherry/rice wine and added a couple of splashes of teriyaki sauce. The ginger was the perfect compliment to the broccoli. Thank you for sharing
My new favorite way to cook broccoli! This was absolutely delicious and earned 5 stars each from two picky 5 year old girls! I loved how quick and easy this was. I have never seen Chinese broccoli, but will be asking my local grocery manager about it next time I see him, cause I’d really like to try it. But even with western broccoli this was a hit. The way I extracted the ginger juice is by thawing two 1-inch pieces of ginger root (with the peel on) until they were feeling mushy. Then I just rolled, pinched and squeezed them while the juice drained into a measuring spoon. Each 1-inch piece provides about a 1/2 teaspoon. In this recipe, I then just diced up the squeezed root pieces for the stir fry. The ginger flavor was definitely not over-powering. It was a really nice compliment to the fresh broccoli flavor. I could have cooked my broccoli a little longer, as they were pretty al dente, but I like some crunch in my veggies and no one else minded either. Ev, thanks for sharing another fantastic recipe. No doubt I’ll be making this one by request again and again! Made & enjoyed for the 2012 Chinese/Vietnamese New Year tag game.
Excellent way to have broccoli! I didn’t change a thing in the recipe except that I used normal broccoli, not Chinese. Not sure if that makes a big difference, but I can say that for my broccoli this was absolutely perfect! Thanks for sharing 🙂