Broccoli with Tangy Sauce

By Hklbrries

"Reader Elizabeth Parisot recently sent an email asking for help to find an old recipe she'd lost.

She wrote, 'Do you, by any slim chance, have a recipe from a former Spokane restaurant? I am looking for a recipe from China Best... It was a garlicy, soy sauce-based stir fry. I thought I saw the recipe in a cookbook from Spokane restaurants, but the only one I can find didn't have the recipe.'

We found it in the local 'Spokane Cooks! Northwest' book from 1988. The book featured local restaurant recipes and benefited the Spokane Community Centers Foundation."

Lorie Hutson, "Cook's Notebook"

Ingredients

• 5 tbsp vegetable oil
• 1 stalk broccoli, cut into florets, stalk peeled
• 1 tsp chopped garlic
• 1 tsp chopped ginger root
• 1/2 tsp chili sauce
• 1 tbsp Shao Hsing (rice wine)
• 1/2 tsp Chinkiang vinegar
• 1 tsp salt
• 4 tbsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil (or to taste)
• Steamed white rice

Details

Servings 4

Preparation

Step 1

Heat oil in a wok until very hot. Stir-fry the broccoli for 1 1/2 minutes, then remove to a dish.

Lower the heat by half. Remove all but 1 tbsp of oil from wok. Stir-fry ginger, chili sauce and garlic until brown.

Return broccoli to wok and stir for 1/2 minute. Add wine, vinegar, salt, soy sauce and sugar. Stir until well mixed.

Sprinkle with sesame oil before serving with steamed white rice.

Note: Chinkiang vinegar and rice wine are available at local Asian and international markets.