Chinese Broccoli With Ginger Sauce

---

Lee wan ching's chinese broccoli with ginger sauce excerpted from the breath of a wok: unlocking the spirit of chinese wok cooking through recipes and lore by grace young.

---

Steps

---

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.

---

Ingredients

---

broccoli, homemade chicken broth, rice wine, ginger juice, cornstarch, salt, sugar, vegetable oil, ginger