Chinese broccoli
2 Servings
Ingredients
| Quantity | 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 |
Directions
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