Stir-Fried Broccoli
Stir-Fried Broccoli Photo
Stir-Fried Broccoli

YIELD Makes 6 servings


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


  1. 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.
  2. Combine cornstarch, water, oyster sauce, salt and sugar in small bowl; stir until smooth. Set aside.
  3. 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.
  4. Stir cornstarch mixture until smooth. Add to wok. Cook and stir until sauce boils and thickens.
  5. Add bean sprouts and pimiento; stir-fry just until heated through. Transfer to serving dish.
This recipe appears in: Asian
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