Make sure the broccoli does not overcook—it should be a vibrant green color when ready to serve.
Serves: 6Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 1 large bunch (2 lbs.) broccoli
- 2 Tbsp. peanut oil
- 5 large cloves garlic, finely minced
- 3 Tbsp. peeled and finely minced fresh gingerroot
- 1 small red chili pepper, seeded and finely chopped
- 2 Tbsp. light soy sauce
- 1 Tbsp. rice vinegar
- 1⁄4 cup chicken stock
- 1 Tbsp. sugar
- 1 tsp. sesame oil
- Cut the broccoli into small florets, keeping some of the stem on. Use a vegetable peeler to peel the tough part of the outer skin of the stems.
- In a large pot of boiling salted water, cook the broccoli for about 2 minutes. Strain through a colander and run cold water over the broccoli to cool.
- Heat the peanut oil in a wok or medium-sized sauté pan over medium heat. Cook the garlic and ginger for about 2 minutes, stirring constantly, being careful not to burn it. Add the broccoli, chili pepper, soy sauce, vinegar, chicken stock, and sugar; stir to blend. Remove the broccoli from the pan and set on a platter. Turn off the heat and swirl in the sesame oil; pour the sauce over the broccoli.