Broccoli with Garlic and Ginger

By cacelias

Expect two requests: a copy of the recipe and a promise to bring it to the next gathering as well. It seems much too tasty to be so incredibly simple to cook, but it is just that. Once you've got the recipe in your hands and head, you can put this on the table to round out any Asian-style centered meal.

Recipe from Nancie McDermott, "Quick and Easy Chinese"

Ingredients

• 2 tablespoons vegetable oil
• 1 tablespoon chopped fresh ginger
• 1 teaspoon chopped garlic
• 1 teaspoon salt
• 12 ounces broccoli florets
• 3 tablespoons water or chicken stock
• 1 teaspoon Asian sesame oil

Preparation

Step 1

Heat a wok or a large, deep skillet over high heat. Add the vegetable oil and swirl to coat the pan.

Add the ginger, garlic, and salt, and toss well. Add the broccoli and toss until combined. Cook, tossing often, until the broccoli florets are vivid green and just starting to silt, about 1 minutes.

Add the water, pouring it in around the sides of the pan. Cook 2 to 3 minutes more, tossing now and then, until the broccoli is brilliant green and tender, but still pleasingly crisp.

Add the sesame oil, toss well, and then transfer to a serving plate. Serve hot or warm.