Ginger Broccoli

This quick and delicious side dish goes equally well with a Chinese menu or a roast chicken.

Stir-Fried Ginger Broccoli

Serves 4 as a vegetable side dish
Adapted from Grace Young's Stir-Frying to the Sky’s Edge (Simon & Schuster, 2010)


Ingredients

  • 3/4 tsp salt
  • 12 oz small broccoli florets (about 6 cups)
  • 1 Tbsp soy sauce
  • 1 tsp ginger juice
  • 2 Tbsp peanut or vegetable oil
  • 3 slices ginger, smashed
  • 1/4 tsp sugar

Instructions

  1. In a 3-quart saucepan bring 1 1/2 quarts of water to a boil over high heat. Add 1/2 teaspoon of the salt and the broccoli and cook, stirring the broccoli, 1 minute or until the broccoli is bright green and the water has almost returned to a boil. Drain the broccoli in a colander, shaking well to remove excess water. In a small bowl combine the soy sauce and ginger juice.
  2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger slices, and stir-fry 10 seconds or until the ginger is fragrant. Add the broccoli, swirl the ginger juice mixture into the wok, sprinkle on sugar and the remaining 1/4 teaspoon salt, and stir-fry 1 minute or until the broccoli is just crisp-tender.

Notes

  • Broccoli is a “hard” vegetable that benefits from a quick blanching before stir-frying. Without the blanching, broccoli requires longer stir-frying which in turn means using more oil. Just make sure all the florets are the same size, even if you have to halve or quarter larger florets. Sometimes I mix in the broccoli stems, sliced 1/4 inch thick.
More Recipe and How-To Videos
Pepper and Salt Shrimp
The absence of liquid in this stir-fry allows you to experience a concentrated shrimp flavor accented by garlic, ginger, chilies and Sichuan peppercorns.
Five-Spice Tofu with Vegetables
In this simple stir-fry, ingredients and seasonings are added to the wok without any precooking.
How to Season a Wok
Everything you need to know before using your new wok for the first time.
Maintaining a Wok
Tips on caring for and reviving that natural nonstick surface.
Buying Soy Sauce
What to look for (and avoid) when shopping for this essential ingredient.
Choosing Rice Wine
Tips on buying the good stuff, and what to substitute if you can’t find it.
Making Ginger Juice
A little grating and squeezing, and you’re recipe ready.
ADVERTISEMENT
Free Newsletter Get it now
ADVERTISEMENT