Broccoli & Tomatoes with Rice Wine-Oyster Sauce
From EatingWell: February/March 2005
When 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.
- 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
- 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.
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.
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.
Nutrition Bonus: Vitamin C (100% daily value), Vitamin A (40% dv), Folate (12% dv).
Exchanges: 1 vegetable, 1 fat
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- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Total Time
- 15 minutes or less
- Preparation/ Technique
- February/March 2005
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