Broccoli Stir-fry in Chinese Bacon
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.
Send mail to firstname.lastname@example.org with
questions or comments about this web site.