Sautéed Chinese Broccoli
- Vegetable recipes
- Low calorie
- Low carb
- Easy recipes
If you like, you can add minced garlic or finely julienned ginger to the oil for variety.
Ingredients
- 1 lb (500 g) Chinese broccoli (gailan)
- 1 tbsp (15 mL) peanut or vegetable oil
- 1/2 cup (125 mL) chicken or vegetable stock
- 1/4 tsp (1 mL) salt
- 3/4 tsp (4 mL) cornstarch
Preparation
Peel broccoli stalks, separating large leaves attached to stalks. Blanch in boiling salted water until stalks are tender-crisp and leaves are tender; drain.
In wok or skillet over high heat, heat oil; stir-fry broccoli stalks and leaves for 30 seconds. Add stock and salt; bring to boil.
Mix cornstarch with 1 tbsp/15 mL water; stir into stock. Boil until sauce is slightly thickened, about 1 minute.
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