Stir Fried Chinese Broccoli
10 stalks Chinese broccoli, gai lan, about 12 ounces
1 tablespoon vegetable oil
3 slices ginger
1/2 teaspoon sugar
1/2 teaspoon salt
1 tablespoon Shao Hsing rice cooking wine
Wash the broccoli in several changes of cold water and drain thoroughly in a
colander until dry to the touch. Trim 1/4 inch from the bottom of each stalk,
Stalks that are more than 1/2 inch in diameter should be peeled, then halved
lengthwise. Cut the broccoli stalks and leaves into 2 1/2 inch long pieces,
keeping the stalk ends separate from the leaves and buds.
Heat a 14 inch flat bottomed wok or skillet over high heat
until hot but not smoking.
Add the oil and ginger, and stir fry 30 seconds.
Add only the broccoli stalks and stir fry 1 to 1 1/2 minutes
until the stalks are bright green.
Add the leaves, and continue cooking for 1 minute until the
leaves are just limp.
Sprinkle on the sugar, salt, and rice wine. stir fry 2 to 3
minutes, or until the vegetables are just tender but still bright green. Serve