Stir Fried Broccoli
Serving Size / Yield
- 1 lb Broccoli
- 1 med Onion
- 2 Ribs celery
- 4 oz Fresh bean sprouts
- 2 Cloves garlic
- 1 Tbs Cornstarch
- 1 Tbs Cold water
- 1 Tbs Oyster sauce
- 1/4 tsp Salt
- 1/4 tsp Sugar
- 1 Tbs Vegetable oil
- 3/4 C Vegetable (or chicken broth)
- 1/4 C Pimiento strips (drained)
Cut woody stems from broccoli. Peel stems. Cut stems diagonally into slices. Cut broccoli tops into flowerettes. Set aside. Cut onion into wedges. Cut celery diagonally into 1/4 inch thick slices. Rinse bean sprouts and drain. Finely chop garlic. Set aside.
Combine cornstarch, water, oyster sauce, salt, and sugar in a small bowl; stir until smooth. Set aside.
Heat the wok over high heat about 1 minute or until hot. Drizzle oil into the wok and heat 30 seconds. Add broccoli stems, onion, and celery. Stir fry 2 to 3 minutes or until vegetables are crisp tender. Add broccoli flowerettes, garlic, and broth. Cover the wok and cook about 3 minutes or until broccoli is crisp tender.
Stir cornstarch mixture until smooth. Add to the wok. Cook and stir until sauce boils and thickens.
Add bean sprouts and pimiento to the wok; stir fry just until heated through.
Transfer to a serving dish.