TLC Cooking "Stir-Fried Broccoli"

Stir-Fried Broccoli

Stir-Fried Broccoli

YIELD Makes 6 servings
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INGREDIENTS

1	pound broccoli
1	medium onion
2	stalks celery
4	ounces fresh bean sprouts
1	tablespoon cornstarch
1	tablespoon cold water
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

PREPARATION:

Cut woody stems from broccoli; discard. Peel stems and cut diagonally into slices. Cut tops into florets; rinse. Cut onion 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 small bowl; stir until smooth. Set aside.
Heat wok over high heat about 1 minute or until hot. Drizzle oil into wok and heat 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 bean sprouts and pimiento; stir-fry just until heated through. Transfer to serving dish.

This recipe appears in: Asian

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