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

  • dry sherry
  • fresh ginger
  • Chinese broccoli

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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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