SAUTEED CHINESE BROCCOLI
1 bunch Chinese broccoli for 6 cups, sliced (about)
1 1/2 teaspoons cornstarch
1/4 cup plus 1/3 cup water, divided use
4 tablespoons peanut oil
1 teaspoon salt
Wash raw Chinese broccoli well, rinsing at least twice under running water. Tear leaves, flowers and thinner stems into bite-size pieces. Cut larger stems into 2-inch long pieces, If stems seem tough, peel off outer layer of skin.
In small bowl, mix cornstarch and 1/4 cup water. Set aside.
Heat wok or frying pan over high heat for 15 seconds, then add oil. It will be ready to cook when first tiny bubbles form and a few wisps of smoke appear. When oil is hot, add Chinese broccoli and stir-fry carefully to make sure that it all gets exposed to hot oil.
After about 1 minute, add salt, and continue to stir-fry an additional 30 seconds.
Pour in 1/3 cup water. Wait for it to come to a boil, then cover pan and let cook over high heat 2 to 5 minutes, depending on tenderness of vegetable.
Re-stir cornstarch and water together, then pour mixture into pan. Stir-fry everything for about 30 seconds longer, until liquid in pan turns clear again and thickens slightly.
Serve immediately as part of a Chinese meal or as a side dish with grilled or broiled meat.
Makes 4 servings
Source: Mrs. Chiang's Szechwan Cookbook by Ellen Schrecker
1 bunch Chinese broccoli for 6 cups, sliced (about)
1 1/2 teaspoons cornstarch
1/4 cup plus 1/3 cup water, divided use
4 tablespoons peanut oil
1 teaspoon salt
Wash raw Chinese broccoli well, rinsing at least twice under running water. Tear leaves, flowers and thinner stems into bite-size pieces. Cut larger stems into 2-inch long pieces, If stems seem tough, peel off outer layer of skin.
In small bowl, mix cornstarch and 1/4 cup water. Set aside.
Heat wok or frying pan over high heat for 15 seconds, then add oil. It will be ready to cook when first tiny bubbles form and a few wisps of smoke appear. When oil is hot, add Chinese broccoli and stir-fry carefully to make sure that it all gets exposed to hot oil.
After about 1 minute, add salt, and continue to stir-fry an additional 30 seconds.
Pour in 1/3 cup water. Wait for it to come to a boil, then cover pan and let cook over high heat 2 to 5 minutes, depending on tenderness of vegetable.
Re-stir cornstarch and water together, then pour mixture into pan. Stir-fry everything for about 30 seconds longer, until liquid in pan turns clear again and thickens slightly.
Serve immediately as part of a Chinese meal or as a side dish with grilled or broiled meat.
Makes 4 servings
Source: Mrs. Chiang's Szechwan Cookbook by Ellen Schrecker
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