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Chinese Broccoli in Ginger and Wine Sauce Stir-fry

Updated on December 5, 2012

Broccoli in Ginger and Wine Sauce

Broccoli in Ginger Wine Sauce
Broccoli in Ginger Wine Sauce
Fresh Broccoli
Fresh Broccoli
Chinese Broccoli
Chinese Broccoli
Fresh Ginger Root
Fresh Ginger Root
Red Bell Peppers
Red Bell Peppers
Baby Corn
Baby Corn
Water Chestnuts
Water Chestnuts

Chinese Food

Cast your vote for Broccoli in Ginger and Wine Sauce

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Broccoli in Ginger and Wine Sauce

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The Chinese claim that broccoli loves the company of wine and sugar and this recipe is a good example. While it was originally intended for Chinese broccoli, which is smaller and slightly different in flavor, this recipe works equally well on the regular broccoli that you buy at the supermarket.

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The combination of wine with ginger, garlic, soy sauce, brown sugar and sesame seed oil brings out the flavor of the broccoli.

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This recipe was intended for plain broccoli but I like to at least add some water chestnuts to give it a little crunch. Sometimes, I also add baby corn and or chunks of red bell pepper to give it some color and to add complexity. I find that baby corn and bell peppers also love wine and sugar.

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Difficulty:

Easy

Preparation Time:

30 Minutes

Cooking Time:

15 Minutes

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Ingredients:

1 Lb. of Fresh Broccoli Crowns (Cut into finger sized pieces)

3 Thin Slices of Ginger Root (the size of quarters)

3 Cloves of Garlic (crushed and peeled)

½ Cup of Canned Water Chestnuts (cut in half crosswise)

3 Tablespoons of Oil

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Optional Additional Ingredients

1 - 15 Oz, Can of Baby Corn (drain and cut in half lengthwise)

1 Red Bell Pepper (seeded and cut into one inch squares)

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Sauce Mixture:

2 Tablespoons Thin Soy Sauce

1 Tablespoon Black Soy Sauce

2 Tablespoons Brown Sugar

1 Teaspoon Sesame Seed Oil

¼ Cup Dry White wine

2 Teaspoons Cornstarch mixed with 2 Tablespoons of Water

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Cooking Instructions:

  1. Blanch the broccoli for 60 seconds in boiling water..
  2. Heat the oil in a large frying pan or wok, stir-fry the garlic and ginger for 30 seconds and then discard them.
  3. Add the broccoli and cook for an additional 30 seconds.
  4. Add the water chestnuts, stir in the sauce mixture and cook for another 30 seconds.
  5. Swirl in the cornstarch water, reheat the mixture and serve hot with steamed rice.

If you add the baby corn and red pepper, increase the sauce mixture by fifty percent.

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This dish would serve as a tasty side dish for hamburgers, meatloaf, pork chops or almost any form of chicken.

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If you want to stay with a Chinese theme, you may want to try one of the following:

Chinese Five-Fragrance Pork Chops

Chinese Chicken Curry

Chinese Puffed Crisp Chicken Balls

Chicken Wings and Mushrooms in Oyster Sauce

Sichuan Spicey Shrimp

Sichuan Spicey Beef Stew

Hunan Spicey Stir-fried Scallops

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Broccoli Stir-fry

How to Make Steamed Rice

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    • PDXKaraokeGuy profile image

      Justin W Price 5 years ago from Juneau, Alaska

      this sounds really good. I like all these ingredients and will try them together :-)

    • 2patricias profile image

      2patricias 5 years ago from Sussex by the Sea

      I've got some broccoli and red pepper in the fridge - they may well be appear together on a plate before the day is out.

      Thanks for an interesting food hub.

    • Claudia Tello profile image

      Claudia Tello 5 years ago from Mexico

      Chinese always manage to spice up vegetables using a few simple condiments like garlic and ginger, which I both love. I didn´t know I could use regular dry white wine to make Chinese food and that is great!!!! I´ll use this wine sauce the next time I want to make my broccoli a little bit different.