Name: Broccoli & Tomatoes with Rice Wine-Oyster Sauce
Total time: 20 min
Ingredients: 1 tablespoon Shao Hsing rice wine (see Tip) or dry sherry; 2 teaspoons oyster-flavored sauce or vegetarian oyster sauce; ¼ teaspoon sugar; ⅛ teaspoon salt; 1 tablespoon canola oil; 1 tablespoon finely chopped ginger; ½ 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); 1 teaspoon sesame oil

To prepare the stir-fry: 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 the 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.

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Broccoli & Tomatoes with Rice Wine-Oyster Sauce

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