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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the Chinese broccoli. Cut off the ends if not already trimmed and cut into bite-sized pieces (about 2 inches long). | 2. In a large saucepan, add enough water to cover the broccoli. Add the salt, baking soda and ginger. Bring to a boil. | 3. While waiting for the water to boil, prepare the sauce. Combine the chicken broth or water, oyster sauce, rice wine or dry sherry and sugar. Bring to a boil in a small saucepan. Turn the heat down and keep warm while blanching the broccoli. | 4. Add the Chinese broccoli to the boiling water. Cook until the stalks are tender but crisp (3 - 4 minutes). Rinse in cold running water. Drain. | 5. Pour the sauce over the broccoli. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broccoli	10	ounces		96.3883	18.8241	7.9946	1.0489
salt	1	teaspoon		-	-	-	-
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
ginger	1	slice		1.76	0.3909	0.04	0.0165

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