Monday, November 24, 2008

Stir-Fried Broccoli with Oyster Sauce

2 pounds broccoli
6 cups water
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons oyster sauce
1 1/2 tablespoons rice wine or sake
1 1/2 teaspoons cornstarch
1 1/2 teaspoons sugar
1 teaspoon low-sodium soy sauce
1 teaspoon dark sesame oil
1 1/2 tablespoons vegetable oil
1/4 cup minced green onions
1 1/2 tablespoons minced peeled fresh ginger
2 tablespoons minced garlic (about 8 cloves)

Cut broccoli florets and stems into bite-size pieces to measure 10 cups.

Bring water to a boil in a large Dutch oven; add broccoli. Cook broccoli 3 minutes or until crisp-tender; drain.

Combine broth and next 6 ingredients (broth through sesame oil); stir well with a whisk. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add onions, ginger, and garlic; sauté 15 seconds. Add broth mixture; bring to a boil. Cook 1 minute or until thick, stirring constantly. Add broccoli; cook 30 seconds, tossing to coat.

--Adapted from Cooking Light magazine

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