CHINESE BROCCOLI WITH GINGER SAUCESource: The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore by Grace Young Serves 4 as part of a multicourse meal 6 medium stalks Chinese broccoli (about 12 ounces) 1/4 cup Homemade Chicken Broth 1-1/2 teaspoons Shao Hsing rice wine or dry sherry 1 teaspoon ginger juice 1/2 teaspoon cornstarch 1/4 teaspoon salt 1/8 teaspoon sugar 1 tablespoon vegetable oil 3 slices ginger Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves. In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add only the broccoli stalks and stir-fry 1 to 1-1/2 minutes until the stalks are bright green. Add the leaves and stir-fry 1 minute until the leaves are just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables.
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