Broccoli Oriental Recipe
Personally, I think that this Broccoli Oriental recipe is the best in the world, that is why I am excited about sharing this with you. The Chinese Broccoli Oriental is most often prepared with Vegetable as the main ingredient. This Broccoli Oriental is never going to fail as a Side Dish. Don't rob yourself of the pleasure of having Broccoli Oriental. Go and prepare it immediately.
Ingredients
1 bunch broccoli (1 1/4 pounds)
1 large yellow onion, halved and thinly sliced
1/2 cup Chicken Stock low-sodium chicken broth, or water
1 teaspoon dark sesame oil
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
3/4 teaspoon cornstarch
2 teaspoons water
1 tablespoon rice vinegar
1 tablespoon plus 1 teaspoon reduced-sodium soy sauce
Directions
1 Cut the florets off the broccoli and set aside.
Peel the broccoli stems and slice 1/2 inch thick.
In a 12 inch skillet, bring the onion, stock, sesame oil, and gingerto a boil over moderate heat.
Add the broccoli stems, Lower the heat, cover, and simmer for 3 minutes or until the broccoli stems are slightly tender but still firm.
Add the florets, cover, and simmer 3 to 4 minutes longer or until both stems and florets are crisp-tender.
2 Meanwhile, in a small bowl, stirtogetherthe cornstarch, water, vinegar, and soy sauce.
Pour the mixtureoverthe broccoli, bringtoa boil, and cook, stirring, for 1 minute or until the sauce has thickened.
Peel the broccoli stems and slice 1/2 inch thick.
In a 12 inch skillet, bring the onion, stock, sesame oil, and gingerto a boil over moderate heat.
Add the broccoli stems, Lower the heat, cover, and simmer for 3 minutes or until the broccoli stems are slightly tender but still firm.
Add the florets, cover, and simmer 3 to 4 minutes longer or until both stems and florets are crisp-tender.
2 Meanwhile, in a small bowl, stirtogetherthe cornstarch, water, vinegar, and soy sauce.
Pour the mixtureoverthe broccoli, bringtoa boil, and cook, stirring, for 1 minute or until the sauce has thickened.
