Stir-Fried Broccoli With Shoyu Ginger Sauce
|Broccoli head/1 package frozen, defrosted broccoli||1|
|Vegetable oil||2 Tablespoon|
|Soy sauce||1⁄2 Tablespoon|
|Powdered ginger||1⁄8 Teaspoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
Prepare the fresh broccoli for stir frying by breaking off the branches from the main stem and slicing the branch stems very thin.
Cut each floret into several bite-size pieces.
Heat the oil in the wok and add broccoli.
Stirfry for 1 minute, cover, and steam for 3 minutes.
Broccoli should still be bright green in color, crisp, but heated through.
Serve at once with the Shoyu Ginger sauce that has been prepared by combining the sauce ingredients and bringing them to a boil, stirring constantly.
Sauce may be served separately or poured over the broccoli in the wok just before the broccoli is removed.