Best 3 Lee Wan Chings Chinese Broccoli With Ginger Sauce Recipes
In the vibrant tapestry of Chinese cuisine, a symphony of flavors and textures awaits your culinary exploration. Among these delectable offerings, Lee Wan Ching's Chinese Broccoli with Ginger Sauce stands as a testament to the harmonious balance between simplicity and sophistication. This classic dish, often served as a refreshing respite from heartier entrees, embodies the essence of Chinese home cooking, where humble ingredients are elevated to culinary masterpieces through skillful technique and a deep understanding of flavor profiles.
This recipe collection showcases not only the eponymous Chinese Broccoli with Ginger Sauce but also a curated selection of complementary dishes that form a cohesive and satisfying meal. From the aromatic stir-fried shrimp with garlic sauce to the savory minced pork with preserved vegetables, each recipe is carefully crafted to tantalize your taste buds and leave you craving more.
Whether you're a seasoned wok warrior or embarking on your culinary journey, this article will guide you through the steps of creating these delectable dishes with precision and ease. Discover the secrets of preparing the perfect ginger sauce, mastering the art of stir-frying, and unlocking the full potential of humble ingredients. Immerse yourself in the vibrant world of Chinese cooking and let your taste buds embark on an unforgettable adventure.
CHINESE BROCCOLI WITH GINGER SAUCE
Lee Wan Ching's Chinese Broccoli with Ginger Sauce Excerpted from The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore by Grace Young.
Provided by evelynathens
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Note: To make ginger juice, grate a small amount of ginger and then squeeze it with your fingers to extract the juice.
LEE WAN CHING'S CHINESE BROCCOLI WITH GINGER SAUCE
Provided by Grace Young
Categories Wok Ginger Vegetable Stir-Fry Kid-Friendly Broccoli Small Plates
Yield Serves 4 as part of a multicourse meal
Number Of Ingredients 9
Steps:
- 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.
ASIAN STYLE-LEE & PERRINS CHICKEN WINGS
This is a recipe I found in a magazine. I modified a bit and add in the spice. It taste really delicious and my husband always asks for more!
Provided by anita tam
Categories Chicken
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Rinse chicken wings and wipe dry.
- Marinate in the sauce for 20-30 minutes; set aside.
- Heat 2-3 tbsp of oil, sauté shallot, ginger and spice.
- Add the chicken wings and stir fly till they turn golden brown, then Sprinkle some wine over.
- Add the marinate sauce and cook over in low heat.
- Add in the rock sugar and cook until sauce thickens.
- Serve hot.
Nutrition Facts : Calories 36.8, Fat 0.5, SaturatedFat 0.1, Sodium 586.3, Carbohydrate 8.3, Fiber 1.9, Sugar 0.2, Protein 1.2
Tips:
- Choose the right Chinese broccoli. Look for broccoli with tightly closed florets and deep green leaves. Avoid broccoli with yellowing or wilted leaves, as this indicates that it is not fresh.
- Prepare the broccoli properly. Cut the broccoli into 2-inch pieces, and then wash it thoroughly. You can also blanch the broccoli for 1-2 minutes to help retain its color and nutrients.
- Use fresh ginger. Fresh ginger has a more pungent and flavorful taste than ground ginger. If you don't have fresh ginger, you can substitute 1 teaspoon of ground ginger for every 1 tablespoon of fresh ginger.
- Don't overcook the broccoli. Broccoli should be cooked until it is tender but still has a slight crunch. Overcooked broccoli will become mushy and lose its flavor.
- Serve the broccoli immediately. Chinese broccoli is best served fresh out of the wok. If you need to make it ahead of time, you can store it in an airtight container in the refrigerator for up to 2 days.
Conclusion:
Chinese broccoli with ginger sauce is a delicious and healthy side dish that can be enjoyed on its own or served with rice or noodles. It is a great way to get your daily dose of vegetables, and it is also a good source of vitamins and minerals. The ginger sauce adds a nice spicy and flavorful touch to the broccoli, and it is sure to please everyone at your table.
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