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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | 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. | 3. Note: To make ginger juice, grate a small amount of ginger and then squeeze it with your fingers to extract the juice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broccoli	12	ounces		115.6659	22.5889	9.5935	1.2587
chicken broth	1/4	cup		19.53	0.4725	2.7846	0.6552
rice wine	1 1/2	1/2		-	-	-	-
ginger juice	1	teaspoon		-	-	-	-
cornstarch	1/2	teaspoon		5.08	1.2169	0.0035	0.0007
salt	1/4	teaspoon		-	-	-	-
sugar	1/8	teaspoon		2.2942	0.5738	0.0	0.0
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
ginger	3	slices		5.28	1.1728	0.1201	0.0495

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.