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broccoli with garlic sauce
Makes 4-6 servings
1 lb Fresh broccoli
Water for boiling
1 tsp Corn starch
1 tsp Sesame oil
1/4 Cup Chicken broth
2 Tbs Peanut oil
1 Tbs Garlic, minced
1 Tbs Ginger, finely grated
2 Tbs Oyster sauce
1/2 Cup Canned bamboo shoots
Trim the broccoli into 1-inch
stems. Remove florets and cut
the stems in 1/2-inch pieces.
Bring a medium-size saucepan
of water to a boil. Submerge
the broccoli pieces in the
water. Cover and blanch for 2
minutes. Drain, then
immediately rinse the broccoli
in cold water. Drain and set
the broccoli aside.
Mix together the corn starch,
sesame oil and broth together
in a bowl. Set aside.
In a large skillet or wok,
heat the peanut oil until
almost smoking. Add the
minced garlic, grated ginger,
and the oyster sauce. Stir-fry for 1 minute. Add the
bamboo shoots; stir-fry for
another minute. Then add the
broccoli, mixing the florets
and stems into the sauce until
evenly coated. Finally,
drizzle in the corn starch
mixture. Stir and cook for 15
seconds or until thickened.
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