Ingredients for Chinese Broccoli
- Fresh Broccoli
- Sliced Water Chestnuts
- 1 tablespoon vegetable oil
- 1 tablespoon peeled and grated ginger
- Fresh Lemon Rind
- 2 tablespoons soy sauce
- Dry Sherry
- 1/4 cup water
- Chicken Stock Cube
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How to Make Chinese Broccoli
- Cut 1 large head of broccoli into small florets.
- Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium heat. Add 1/2 cup of water chestnuts (roughly chopped), 1 tablespoon of peeled and grated ginger, and 1 teaspoon of lemon zest. Simmer for 1-2 minutes, or until ginger is fragrant.
- Add the broccoli florets to the pan and toss gently in the hot oil for 1 minute.
- Stir in 2 tablespoons of soy sauce, 1 tablespoon of dry sherry, 1/4 cup of water, and 1 crumbled vegetable stock cube.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 5-7 minutes, or until the broccoli is tender-crisp.
- Remove the cooked broccoli from the pan and set aside on a serving plate.
- Increase the heat to medium-high and boil the remaining liquid in the pan until it reduces by half (about 2-3 minutes).
- Pour the reduced sauce over the broccoli and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
8g
Fat
4g
Carbs
3g
