| Ingredients | Direction |
|---|---|
| 1 1/2 lbs broccoli or asparagus 3/4 c chicken broth 2 T oil 1 T ginger, finely slivered 1 scallion, shredded 1 garlic clove, minced 1 1/2 T oyster sauce 1/2 ts sugar 1 ts cornstarch 2 ts chicken broth |
Break broccoli into florets, peel stems and cut into 1-inch pieces. Bring 3/4 cup broth to boil in medium saucepan. Add broccoli stems, cover and cook until crisp-tender, 3 to 4 minutes. Drain, reserving 1/2 cup broth. Heat oil in wok or large skillet. Add ginger, onion and garlic and stir- fry 1 minute. Add broccoli stems and florets and stir-fry 2 minutes. Add oyster sauce, sugar and 1/2 cup broth and stir-fry 2 minutes. For thicker sauce, stir in cornstarch dissolved in 2 teaspoons broth and cook briefly. |