Recipe: Sichuan Stir-Fried Broccoli

SICHUAN STIR-FRIED BROCCOLI

1 Tbsp. rice wine or dry Sherry
1 Tbsp. reduced-sodium soy sauce
3 Tbsp. water
1 Tbsp. canola oil
1/4 tsp. red pepper flakes
1 Tbsp. chopped garlic
1 Tbsp. finely chopped ginger
5 cups broccoli florets
1/2 tsp. sugar

In small bowl, combine wine and soy sauce with 3 tablespoons water and set aside.

In wok or large fry pan, heat oil over high heat for 30 seconds.

Add red pepper flakes, garlic and ginger. Stir-fry until fragrant, 30-60 seconds.

Add broccoli and sugar, and stir-fry until florets are well coated with oil and seasoning and bright green, 1-2 minutes.

Pour in soy sauce mixture. Cover wok or pan, and cook until broccoli is crisp-tender, 4-5 minutes.

Makes 4 servings
Source: Dana Jacobi for the American Institute for Cancer Research