Ingredients
1 large bunch of broccoli
2 tbsp peanut oil
5 large cloves garlic, finely chopped
1 1/2 tbsp peeled and finely chopped fresh root ginger
2 tbsp light soy sauce
1 tbsp rice vinegar
60ml (2fl oz) chicken stock
1/2 tbsp sugar
1 tsp sesame oil
Steps
1. Cut the broccoli into small florets, keeping some of the stem on. Use a vegetable peeler to peel the tough part of the outer skin of the stems.
2. In a large pot of boiling salted water, cook the broccoli for about 2 minutes. Strain through a colander, and run cold water over the broccoli to cool.
3. Heat the peanut oil in a wok or medium-sized saute pan over medium heat. Cook the garlic and ginger for about 2 minutes, stirring constantly, being careful not to burn them. Add the broccoli, soy sauce, vinegar, chicken stock and sugar; stir to blend. Remove the broccoli from the pan and set on a platter. Turn off the heat and swirl in the sesame oil; pour the sauce over the broccoli.
From : Low-Carbo Cooking
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