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Ginger And Garlic Broccoli

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  • 1 sm Bunc broccoli; (about 1 1/4 pounds)
  • 2 tb Vegetable oil
  • 3 tb Very thin matchsticks of peeled fresh gingerroot
  • 1 Garlic clove; sliced thin
  • 2 tb Water
  • 1 1/2 tb Soy sauce
  • 1 tb Seasoned rice
  • Vinegar; if desired


Cut broccoli into 1-inch flowerets. Trim and peel stems and cut into 1/4-inch slices.
In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and cook gingerroot and garlic, swirling skillet occasionally, until just golden. With a slotted spoon transfer gingerroot and garlic to paper towels to drain.
Add broccoli to skillet and cook, stirring frequently, until browned well, about 5 minutes. In a small bowl stir together water, soy sauce, and vinegar. Add mixture to skillet and cook until most liquid is evaporated, about 1 minute. Serve broccoli sprinkled with gingerroot and garlic.
Serves 2.
Gourmet February 1995
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Converted by MM_Buster v2.0l.