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What You Need:
(To Serve: 6)
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½ teaspoon sugar
2 tablespoons chicken stock, fresh or canned
1 teaspoon cornstarch dissolved in 1 tablespoon chicken stock, fresh or canned, or cold water
A 2-pound bunch of broccoli
2 tablespoons peanut oil, or flavorless vegetable oil
1 teaspoon salt
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Translate this recipe:
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| How To Cook: |
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PREPARE AHEAD:
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1. Wash the broccoli under cold running water. With a small, sharp knife, cut the broccoli flowerets from their stems in fairly large clusters.
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2. Place them in a bowl. Peel the stems by cutting about 1/8 inch into the stringy skin and stripping it down as if you were peeling an onion. Slice the stalks diagonally into 1-inch pieces, discarding the tough, woody ends. Place the pieces of stalk in a separate bowl.
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3. Have the broccoli, and the salt, sugar, stock and cornstarch mixture within easy reach.
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TO COOK:
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1. Set a 12-inch wok or 10-inch skillet over medium heat for 30 seconds. Pour in the 2 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, lowering the heat to moderate if the oil begins to smoke.
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2. Drop in the broccoli stalks and stir-fry for about 1 minute to coat the vegetable pieces thoroughly with oil. Add the broccoli flowerets and stir-fry for 1 more minute.
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3. Sprinkle in the salt and sugar, and add the chicken broth, stirring for a few seconds. Then cover the pan and cook over moderate heat for 2 to 3 minutes; the broccoli should be tender but still crisp.
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4. Give the cornstarch mixture a quick stir to recombine it and pour it into the pan. Stir for a few seconds until the broccoli is coated with a light, clear glaze. Transfer to a heated platter and serve at once.
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