Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 small | Bunc broccoli; (about 1 1/4 pounds) |
| 2 tablespoons | Vegetable oil |
| 3 tablespoons | Very thin matchsticks of peeled fresh |
| \N \N | ; gingerroot |
| 1 \N | Garlic clove; sliced thin |
| 2 tablespoons | Water |
| 1½ tablespoon | Soy sauce |
| 1 tablespoon | Seasoned rice |
| \N \N | Vinegar; if desired |
Cut broccoli into 1-inch flowerets. Trim and peel stems and cut into ¼-inch slices.
In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and cook gingerroot and garlic, swirling skillet occasionally, until just golden. With a slotted spoon transfer gingerroot and garlic to paper towels to drain.
Add broccoli to skillet and cook, stirring frequently, until browned well, about 5 minutes. In a small bowl stir together water, soy sauce, and vinegar. Add mixture to skillet and cook until most liquid is evaporated, about 1 minute. Serve broccoli sprinkled with gingerroot and garlic.
Serves 2.
Gourmet February 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.