by Grace Young
Simple. Easy. Tasty.
This was a nice change from our standard steamed, un-seasoned, broccoli we usually have.
I found pressing the ginger through a fine sieve yielded more juice than squeezing the pulp with my fingers.
A salad spinner works great to remove water from your vegetables prior to stir-frying; dry vegetables are a must to avoid hot oil splatters!
You will not find the recipe here on my blog or within the Wok Wednesdays community. We encourage readers to go and purchase this book at their local independent bookstore or on-line.
Make sure to visit my co-wokkers to see their results on this stir-fry.
Look for the LYL link on the Wok Wednesdays page.
Visit Wok Wednesdays on Facebook!
Boy, this looks like the perfect meal! We usually just steam our broccoli, too, but it's so much better with an Asian flair :)
ReplyDeleteYummo - ginger and broccoli sounds like a winning combination.
ReplyDelete