Ginger and garlic broccoli

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

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Converted by MM_Buster v2.0l.

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