Editor's note:
The recipe and introductory text below are excerpted from Grace Young's bookThe Breath of a Wok.
Young also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
For Young's article on Cantonese cooking,click here.
Chef Lee Wan Ching of Yee Hen restaurant on Lantau Island, Hong Kong, taught me this recipe. Traditionally ginger is always cooked with broccoli — its warmth balances the coolness of yin vegetables such as broccoli. Just a small amount of ginger juice intensifies the flavor of the vegetables. To make ginger juice, grate a small amount of ginger and then squeeze it with your fingers to extract the juice.
Ingredients
Serves 4 as part of a multicourse meal
Step 1
1. Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves. In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar.
Step 2
2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add only the broccoli stalks and stir-fry 1 to 1 1/2 minutes until the stalks are bright green. Add the leaves and stir-fry 1 minute until the leaves are just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables.
·Also known as Chinese kale or gai lum, Chinese broccoli has crunchy stalks with tiny pale green buds and large, dark green leaves. Avoid stalks with dried ends, open flowers, or yellow leaves, all signs of age. Regular broccoli can be substituted, if desired. Cut the stalks into 1/4-inch-thick pieces and cook for 1 minute before adding florets.
·For grating ginger, look for the newer microplane-style graters, which make this task a snap.
·Click here for a recipe for homemade chicken stock from Gourmet. If you'd rather buy it, Young recommends the organic brand Pacific, sold in cartons.
How would you rate Lee Wan Ching's Chinese Broccoli with Ginger Sauce?
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Reviews (10)
Back to TopNo one mentioned in the reviews if they used Chinese broccoli or regular broccoli. I am wondering if it works well with regular broccoli. PS I love Grace Young's recipes and have her book.
Robynpix
Los Angeles
1/25/2013
I couldn't find ginger juice so I used ginger tea. It wasn't very flavorful, though the texture of the broccoli was perfect. I may try it again and add some fish sauce or something.
Hannah_Steiman
1/11/2012
Finally! I made a sauce almost identical to the one served at my favourite chinese restaurant in Laval. I served this dish over fried chinese egg noodles (just like at the reataurant). This is going to be my once-a-week chinese "take-out". Thank you for having it on-line.
pcclaudia
Laval, QC, Canada
12/30/2011
Make this all the time. Easy and addictive for broccoli lovers.
alipresley
1/18/2011
To get ginger juice put the ginger in a garlic press.
Anonymous
艾尔berta, Canada
3/27/2010
I had trouble getting the ginger out of the microplane grater to squeeze into ginger juice. Eventually, I turned on the tap and ran some water over the top of the grater and into a small bowl. Tossed the ginger water right into the mix and it tasted great. Very quick, too. Next time I may try running the broth down the grater so I don't end up diluting the recipe. Tasted great regardless.
veggielord
10/18/2009
Best Chinese sauce I've ever made! I doubled the sauce and threw in some mushrooms, garlic, and red peppers with the broccoli, then served it with fried tofu and brown rice -- not authentic, sure, but a great easy meal for 2 hungry people (3-4 if they aren't so hungry). I had to add salt at the end, but that's probably just because I added all those things.
lizberke
Columbus, OH
9/17/2009
Very delicious and very authentic. Ginger is definitely the dominate flavor, although that could be because I used fresh ginger instead of ginger juice. This is just like qingchao broccoli you'd get from a restaurant in China!
Anonymous
7/10/2007
Simple, delicious side dish. Double it if you want decent servings. I used a vegetarian chicken bouillon from an asian grocery store (Harvest brand.) Next time I'll try doctoring it up to make with fresh rice noodles.
Anonymous
Boston, MA
11/20/2006
I make this dish all the time. I serve it over steamed rice and with some grilled chicken. Subtle flavor but tasty and good for you.
jpenro2
Kansas City
1/15/2006
