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.
