I didn't have quite enough broccoli, so I made up the difference with a little cauliflower and some sliced celery. I cooked the celery and cauliflower for a bit before adding the broccoli. I was also missing garlic (whoops!) but this still tasted great. I stirred it into some peanut noodles as a side dish for dinner, and enjoyed it for lunch today!
From EatingWell: September/October 2007
Broccoli gets a Southeast Asian treatment in this quick sauté with fresh ginger, mellow rice vinegar and rich, salty fish sauce. Serve alongside any Asian noodle or fried rice dish.
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