Jade Green Broccoli
photo by loof751
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 680.38 g broccoli
- 14.79 ml corn oil (or any neutral oil)
- 4.92 ml freshly grated gingerroot
- 2 garlic cloves, minced
- 1.23 ml pepper
- 118.29 ml water chestnut, sliced (if using canned water chestnuts, rinse and drain well)
- 44.37 ml soy sauce
- 44.37 ml brown sugar
- 2.46 ml sesame oil
- 44.37 ml gin
directions
- Cut broccoli up into florets. Slice stems.
- Bring a pot of salted water to boiling. Blanch the broccoli for about 2 minutes but no longer than 3 minutes. Drain and rinse with cold water. Set aside to drain.
- Heat the corn oil in a wok on medium-high heat. Add the ginger and garlic and sautè for about 1 minute. Be careful not to burn! (Reduce heat if necessary.).
- Add the drained broccoli, black pepper and water chestnuts to the wok. Stir fry 1-2 minutes.
- In a small glass bowl, whisk together the soy sauce, brown sugar and sesame oil. Add to the broccoli.
- Add the gin, cover wok and cook 1 minute.
- Transfer to a platter and serve hot.
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Reviews
-
We liked this alot even with the sweetness, and my husband fell in love with it, and took the rest to work for lunch! And trust me, this is a meat and potatoes guy! I was also, as magpie said, worried a bit about the brown sugar and the gin, but what the heck, throw it in and see what happens, and it was wonderful! A little sweet and broccoli on the tender-crisp side. SO GOOD!
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Yum, this is soo good! I followed the recipe exactly as written except that I didn't have any water chestnuts, that tin mysteriously disappeared somehow. Yes, the amount of sugar scared me, so did the gin....but don't cave, go for it because it really works together!! I served this over rice, and there was enough sauce to soak in to everything. I often sub Braggs for soy, but in this case I think a traditional soy or tamari works best. My diners thought it was delicious. Next time I make this I'll toss in some protein, probably tofu...it would be a fabulous weeknight dinner. Thanks Cookgirl. ZWT6!
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RECIPE SUBMITTED BY
COOKGIRl
United States