- 2 pounds of broccoli
- 2 tablespoons peanut oil or vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 2 tablespoons chicken stock
- 1 teaspoon cornstarch dissolved in 1 tablespoon chicken stock or cold water
Wash the broccoli under cold running water. With a small, sharp knife, cut the broccoli flowerets from their stems in fairly large clusters. Place them in a bowl. Peel the stems by cutting about ⅛ inch into the stringy skin and stripping it down as if you were peeling an onion. Slice the stalks diagonally into 1-inch pieces, discarding the tough, woody ends. Place the pieces of stalk in a separate bowl.
Set a 12-inch wok or 10-inch skillet over medium heat for 30 seconds. Pour in the 2 tablespoons of oil, swirl it about the pan and heat for another 30 seconds, lowering the heat to moderate if the oil begins to smoke. Drop in the broccoli stalks and stir-fry for about 1 minute to coat the vegetable pieces thoroughly with oil. Add the broccoli flowerets and stir-fry for 1 more minute. Sprinkle in the salt and sugar, and add the chicken broth, stirring for a few seconds. Then cover the pan and cook over moderate heat for 2 to 3 minutes; the broccoli should be tender but still crisp. Give the cornstarch mixture a quick stir to recombine it and pour it into the pan. Stir for a few seconds until the broccoli is boated with a light, clear glaze. Transfer to a heated platter and serve at once.
Recipes: The Cooking of China. 1981