CHINESE BROCCOLI SAUCE RECIPES

Steps:

• Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves. In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar.
• Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add only the broccoli stalks and stir-fry 1 to 1-1/2 minutes until the stalks are bright green. Add the leaves and stir-fry 1 minute until the leaves are just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables.
• Note: To make ginger juice, grate a small amount of ginger and then squeeze it with your fingers to extract the juice.

Steps:

• Here's a brief overview of what we'll be doing and how to get the perfect texture:
• As always, my dad says to thoroughly wash our veggies.
• Next, well add olive oil and salt to the water.
• It is critical that our water starts boiling before we add the Chinese broccoli. We want to keep the cook time as short as possible.
• In total, once the wok comes to a boil again, we'll only need to cook our gailan for 1 to 2 minutes.
• Once 1 to 2 minutes are up, uncover the wok. Cut off a piece of stem and chew on it.
• Once you're happy with the texture, turn off the heat and transfer the gailan to a plate.