Broccoli & Tomatoes with Rice Wine-Oyster Sauce
http://www.eatingwell.com/recipes/broccoli_tomatoes_with_rice_wine_oyster_sauce.html
From EatingWell: February/March 2005When stir-frying firm vegetables like broccoli, cover the wok for 30 seconds after adding the sauce. Cooking the vegetables covered, even for a short time, helps to keep them crisp but tender. If Chinese broccoli is available in your market, use this same method but cut the stalks and leaves into 2-inch pieces.
4 servings, 3/4 cup each | Active Time: 15 minutes | Total Time: 15 minutes
Ingredients
- 1 tablespoon canola oil
- 1 tablespoon finely chopped ginger
- 1/2 pound broccoli crowns cut into bite-size pieces and stems cut into 1/4-inch slices, (3 cups)
- 1 cup cherry tomatoes, halved (about 10 tomatoes)
- Rice Wine-Oyster Sauce, (recipe follows)
- 1 teaspoon sesame oil
Preparation
- Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl canola oil into the pan, add ginger and stir-fry for 10 seconds. Add broccoli and stir-fry until bright green, 1 to 2 minutes. Add tomatoes and stir-fry for 15 seconds. Stir Rice Wine-Oyster Sauce and swirl it into the pan; cover and cook for 30 seconds. Stir-fry until the vegetables are just tender but the broccoli is still bright green, 1 to 2 minutes. Stir in sesame oil. Serve immediately.
Nutrition
Per serving : 76 Calories; 5 g Fat; 0 g Sat; 3 g Mono; 0 mg Cholesterol; 6 g Carbohydrates; 2 g Protein; 2 g Fiber; 218 mg Sodium; 269 mg Potassium
Exchanges: 1 vegetable, 1 fat
Tips & Notes
- Make Ahead Tip: Prep the broccoli up to 4 hours ahead
- Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute.