Master Recipe
Stir-Fried Broccoli
serves four
NOTE: Instead
of steaming broccoli until tender and tossing it with a dressing,
it may be partially steamed and then stir-fried with
seasonings.
1/2 cup chicken stock or canned low-sodium broth
1/2 teaspoon salt
Ground black pepper
11/2 tablespoons plus 1 teaspoon peanut oil
1 recipe Steamed Broccoli (), cooked just 21/2 minutes and removed from steamer
1 tablespoon minced garlic
INSTRUCTIONS:
1. Mix together chicken stock, salt, and pepper to taste in small bowl.
2. Heat 12-inch nonstick skillet over high heat until quite hot, 2 to 3 minutes. Add 11/2 tablespoons oil and swirl to coat bottom of pan (oil should shimmer immediately). Add steamed broccoli and cook, stirring every 30 seconds, until fully cooked and heated through, about 21/2 minutes.
3. Clear center of pan, add garlic, and drizzle with remaining 1 teaspoon oil. Mash garlic with back of spatula. Cook 10 seconds and then mix garlic with broccoli. Add chicken stock mixture and cook until sauce is syrupy, about 30 seconds. Serve immediately.
VARIATIONS:
Stir-Fried Broccoli with Orange Sauce
Follow Master Recipe, reducing chicken stock to 11/2 tablespoons and combining with 3 tablespoons orange juice, 11/2 teaspoons grated orange zest, 1/4 teaspoon sugar, and 2 teaspoons soy sauce; omit salt. Reduce garlic to 1 clove and add 1 medium scallion, thinly sliced, and 1 teaspoon minced fresh gingerroot along with garlic.
Stir-Fried Broccoli with Hot-and-Sour Sauce
Follow Master Recipe, reducing chicken stock to 1 tablespoon and combining with 3 tablespoons cider vinegar, 1 tablespoon soy sauce, and 2 teaspoons sugar; omit salt. Substitute ginger for garlic and add 1 tablespoon minced jalapeno or other fresh chile along with ginger in step 3.