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Broccoli Stir-fry


Broccoli Stir-fry in Chinese Bacon

15 stalks Chinese broccoli (gai lan)
11/2 lbs. Chinese Bacon (lop yok), available at Chinese Markets
2 tsp. Thin soy sauce
2 tsp. Chinese rice cooking wine
1 tsp. Brown sugar
2 tbsp. Vegetable oil
2 cloves Garlic, smashed and peeled


Wash well the broccoli in several changes of cold water and drain thoroughly in a colander until well dry.

Trim 1/4-inch from the bottom of each stalk. Stalks that are more than 1/2-inch in diameter should be cut with a paring knife, 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.

Remove and discard the hard rind and thick layer of fat attached to the rind of the Chinese bacon and cut into very thin slices crosswise.

In a small bowl, combine the soy sauce, rice wine, and sugar and set aside. Heat a medium flat bottomed wok or skillet over high heat until hot but not smoking

Add the vegetable oil and garlic, and stir-fry 15 seconds. Add the bacon and continue stirring for 30 seconds.

Add first the broccoli stalks and stir-fry 1 minute or until stalks are bright green and crisp. Add the leaves and continue stir-frying for1 minute, or until the leaves are just beginning to limp.

Spread the soy sauce mixtures and continue stir-frying 2 to 3 minutes, or until the vegetables are just tender but still bright green.

Serve immediately with steamed white rice.

Good for 6-8 servings.



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Last modified: May 26, 2003