Two-Step Broccoli
This tasty vegetable stir-fry is meant to have lots of extra sauce to mix in with cooked rice. Serve the broccoli and cooked rice with Beef in Stir-Fry Sauce for a complete meal.
INGREDIENTS | SERVES 4
- 1 pound broccoli
- ¼ cup chicken broth
- 1½ tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons vegetable or peanut oil
- 2 teaspoons minced ginger
- 1 teaspoon salt, or to taste
- ½ cup water
Cut off the broccoli florets and cut in half. Cut the spears on the diagonal.
Combine the chicken broth, oyster sauce, and dark soy sauce in a bowl. Whisk in the cornstarch.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil.
When the oil is hot, add the ginger. Stir-fry for about 10 seconds, then add the broccoli and sprinkle the salt over the top.
Add the water, cover the broccoli, and cook for 4 to 5 minutes or until it is tender but still crisp.
Push the broccoli to the sides of the wok and add the sauce in the middle, stirring to thicken. When the sauce has thickened, stir-fry for a minute to mix the sauce with the broccoli. Serve hot.
Storing Soy Sauce
Because soy sauce contains salt, a preservative, many people don't think to refrigerate it after opening. While it is true that the salt acts as a preservative, soy sauce will still maintain its flavor longer if it is stored in the refrigerator. The same holds true for Thai fish sauce, made with salted preserved fish.
