Yield: 2 Servings
Measure | Ingredient |
---|---|
1 pounds | Broccoli |
2 tablespoons | Salted black bean; rinsed and drained |
2 larges | Cloves garlic; mashed |
2 teaspoons | Freshly grated ginger |
1 tablespoon | Dark sesame oil |
2 tablespoons | Soy sauce |
2 teaspoons | Sugar |
1 teaspoon | Red pepper flakes |
2 tablespoons | Chopped green onions |
¼ cup | Dry sherry |
Wash broccoli. Cut flowers off broccoli stalks and divide into bite-size chunks. Peel stalks and cut into slices. Put it in a pot with remaining ingredients. Bring to a boil, cover, and steam until the broccoli is just crunchy-tender. Uncover to evaporate most of the liquid and toss broccoli well in the black bean sauce before serving with rice.
Recipe by: Jo McGinnis (EAT-L)
Posted to EAT-L Digest by Kaye Sykes <kaye_sykes@...> on Dec 11, 1997