Broccoli With Assorted Flavors Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 large: head broccoli,
5: garlic cloves,
1/4 cup: minced fresh ginger,
1 tbsp: soy sauce,
1 tbsp: fish sauce,
1 tbsp: black Chinese vinegar,
1/4 cup: chicken stock,
1 tbsp: sugar,
1/2 tsp: MSG,
Directions:
: Salt
1 ts sesame oil
Separate broccoli into long stalks with florets and peel off any
tough=7F skin. In a large pot of vigorously boiling salted water
blanch broccoli 4 minutes. Drain and immediately plunge into ice
water to refresh.
In a wok heat oil to smoking point. Add broccoli and stir-fry garlic
and ginger 2 minutes, until aromatic. Add broccoli, soy sauce, fish
sauce, vinegar, chicken stock, sugar and MSG and toss to mix well.
Remove from heat. Using a slotted spoon, transfer broccoli to a bowl.
To liquid in wok, add sesame oil. Adjust seasoning to taste (you may
not need to add much=7F salt) and pour liquid over broccoli. Marinate
at least 3 hours before serving. Serve at room temperature.
Yield: 4 servings
Recipe By :TASTE SHOW #TS4620
From: Meg Antczak
Source from luhu.jp
1 ts sesame oil
Separate broccoli into long stalks with florets and peel off any
tough=7F skin. In a large pot of vigorously boiling salted water
blanch broccoli 4 minutes. Drain and immediately plunge into ice
water to refresh.
In a wok heat oil to smoking point. Add broccoli and stir-fry garlic
and ginger 2 minutes, until aromatic. Add broccoli, soy sauce, fish
sauce, vinegar, chicken stock, sugar and MSG and toss to mix well.
Remove from heat. Using a slotted spoon, transfer broccoli to a bowl.
To liquid in wok, add sesame oil. Adjust seasoning to taste (you may
not need to add much=7F salt) and pour liquid over broccoli. Marinate
at least 3 hours before serving. Serve at room temperature.
Yield: 4 servings
Recipe By :TASTE SHOW #TS4620
From: Meg Antczak
Source from luhu.jp