Hot Broccoli Salad
|Fresh broccoli/2 packets, 250 gram each, frozen broccoli||1 1⁄2 Pound (750 Gram)|
|Canned sliced water chestnuts||1⁄2 Cup (8 tbs)|
|Green ginger||1⁄2 Inch (1 Piece)|
|Grated lemon rind||1⁄4 Teaspoon|
|Soy sauce||1⁄2 Teaspoon|
|Dry sherry||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Chicken stock cube||1|
Remove stems and leaves from fresh broccoli.
Put oil, water chestnuts, peeled and grated green ginger and lemon rind into pan; simmer until ginger is sizzling.
Add broccoli, toss gently in hot oil for 1 minute.
Add soy sauce, sherry, water and crumbled stock cube.
Bring to boil, reduce heat, simmer covered for 5 minutes or until broccoli is just crisp.
Remove vegetables from pan, put into serving dish.
Increase heat, boil remaining liquid in pan until reduced by half, spoon over broccoli.