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Chinese Take-Out Vegetables Recipe

Chinese Take-Out Vegetables

Prep Time 10 minutes Cook Time 20 minutes

The dumb name is intended to evoke a restaurant's broccoli with garlic sauce that, according to my children's rapt faces, appears to come with a side of Tabernacle Choir. Look for the Lee Kum Kee sauce in the ethnic food section of a large supermarket - without it, you'll be stuck eating Regular Vegetables.

by Catherine Newman

What you'll need

  • 1 head broccoli, stems peeled and sliced into coins, crown cut into bite-size florets
  • 1/2 cup chicken broth or water
  • 1/4 cup Lee Kum Kee vegetarian stir-fry sauce
  • 2 large cloves garlic, finely chopped or pressed
  • 1 quarter-size slice of fresh ginger, smashed and finely chopped (optional)
  • 1 1/2 tablespoons vegetable oil

Helpful Tip:

You could alternatively use 1 pound asparagus, the bottoms sliced off and stalks cut into bite-size pieces, or 1 pound green beans, stem ends snapped.

Notes:

Yields 4 servings

How to make it

  • Heat oil in a large pan over high heat until it shimmers.
  • Add vegetables and leave them until they brown, about a minute.
  • Stir, then cook again briefly undisturbed, and repeat until most of the veggies are browned in spots.
  • Add garlic and ginger, stir for a minute or two until very fragrant, then add broth or water, and cook until veggies are as tender as you like, stirring occasionally.
  • Stir in sauce, heat through, and serve (over rice, if you like).

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