Lee Wan Ching's Chinese broccoli with ginger sauce from The Breath of a Wok: Unlocking the Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson

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Notes about this recipe

  • Skamper on August 06, 2022

    A good and easy side dish. I served it with the Milk Street hoisin glazed ribs. I could only get my hands on baby broccoli, and used about 10 oz. I probably made a bit less than 1 tsp of ginger juice, and the flavor was more muted than I would like, so next time I'll make sure to use the full amount.

  • snoozermoose on December 14, 2021

    This was wonderful. It's the closest I've ever gotten to making a restaurant quality Chinese vegetable dish. The ginger juice is the secret, and it gives the whole dish an unparalleled pure, clean ginger flavor. So delicious.

  • ashallen on October 28, 2020

    A nice, simple side dish. The sauce has a light, clean, gingery flavor that works very nicely with the flavor of broccoli. I made a big substitution in that I used the peeled and slivered stems of "regular" broccoli for this dish - worked well. The sauce was light enough that the broccoli flavor still came through, even with the relatively milder flavor of my broccoli stems.

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