Stir-fried ginger broccoli from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young

  • soy sauce
  • broccoli
  • fresh ginger
  • peanut oil

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

  • mharriman on March 26, 2020

    I used this recipe as the base for an entree and it was delicious. Before starting the recipe, I put my rice cooker to work and made jasmine rice and then stir fried boneless chicken breasts in sesame oil. I had cut the chicken into cubes and sprinkled them with sesame seeds. I set those aside after cooking and proceeded with the stir fried ginger broccoli recipe. We thought the fresh ginger flavor was mild but just enough to enhance the broccoli. Served in bowls with rice on bottom topped with the broccoli and chicken. Side was a lettuce and tomato salad. An easy and tasty weekday meal.

  • Zosia on August 10, 2015

    Simple to make, the ginger gave new life to the family's favourite vegetable.

  • Laura on December 24, 2014

    Pg. 216. I followed the recipe exactly and we really liked it. I especially liked how simple and quick to prepare it was. I'd definitely make this again.

  • Rutabaga on November 15, 2014

    Largely due to time constraints, I didn't follow this recipe exactly. It is actually very quick to prepare, but requires some attention in order to maximize the flavor. Take the time to make the ginger juice (I just used the grated pulp, which can really stick to the pan) and to very thinly slice any stems. My broccoli stems, while slender, were slightly undercooked, whereas the florets were perfectly done. The recipe does specifically call for florets, so I shouldn't have been surprised that any stems would need to be very thinly sliced; Young even speaks to this in the introduction to the recipe, which I will read more carefully next time when I'm not in such a rush.

  • smtucker on February 14, 2012

    Wildly simple, and delicious.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.