Stir-Fried Broccoli
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INGREDIENTS 1 pound broccoli
1 medium onion
2 ribs celery
4-ounces fresh bean sprouts
1 tablespoon cornstarch
1 tablespoon Oyster Sauce
1/4 teaspoon salt
1/4 teaspoon sugar
1 tablespoon vegetable oil
2 cloves garlic, minced
3/4 cup vegetable or chicken broth
1/4 cup pimiento strips, drained, optionalCut woody stems from broccoli; discard. Peel stems and cut diagonally into slices. Cut tops into florets; rinse. Cut onions into wedges and celery diagonally into 1/4-inch-thick slices. Rinse bean sprouts and drain, removing any green hulls. Set aside.
Combine cornstarch, water, oyster sauce, salt, and sugar in a small bowl; stir until smooth. Set aside.
Heat wok over high heat for about 1 minutes or until hot. Drizzle oil into wok and heat for 30 seconds. Add broccoli stems, onion, and celery; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Add broccoli florets and garlic; stir-fry 30 seconds. Add broth. Cover and cook about 3 minutes or until broccoli is crisp-tender.
Stir cornstarch mixture until smooth. Add to wok. Cook and stir until sauce boils and thickens.
Add beans sprouts and pimientos, if using; stir-fry just until heated through. Transfer to serving dish.
Makes 6 servings