Broccoli Mops With Ginger Sauce
|Broccoli head||1 Pound, cut into 40 small florets (1 Large Head)|
|Canned beef broth||1 Cup (16 tbs)|
|Dry sherry||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Rice vinegar||2 Teaspoon|
|Vegetable oil||1 Teaspoon|
|Minced fresh ginger||1 Tablespoon|
|Garlic clove||1 Medium, crushed through a press|
|Oriental sesame oil||1 Teaspoon|
|Scallions||3 Medium, thinly sliced|
1. Bring a large pot of lightly salted water to a boil over high heat. Drop in the broccoli and cook just until tender, about 3 minutes after the water returns to a boil. Drain. Cover with aluminum foil to keep hot.
2. In a small bowl, stir together the corn-starch, stock, sherry, soy sauce, vinegar and sugar. In a small heavy saucepan, combine the vegetable oil, ginger and garlic. Sizzle over moderate heat for about 1 minute. Give the sauce mixture a good stir to blend the cornstarch; add it to the pan. Stirring constantly, cook the ginger sauce over moderate heat un til thickened and boiling. Stir in the sesame oil and scallions and remove from the heat.
3. Pour the sauce onto a warmed serving platter. Arrange the broccoli florets up side down in the gravy (stems up). Serve hot.