650 g (1½ lb) fresh broccoli
3 tablespoons oil
6 slices fresh ginger, finely cut into shreds
1 onion, cut into crescents
1 tablespoon rice wine mixed with 1 teaspoon water
½ teaspoon salt
Serves 4
Preparation time: 15 mins
Cooking time: 5 mins
1 Cut the broccoli florets from the main stem, so that each floret retains its own stalk. Peel the tough skin from the stalks below the florets with a sharp paring knife. Cut the stalks into bite-sized pieces.
2 Heat the oil in a wok over medium heat and when hot, stir in the broccoli and ginger and stir-fry about 1 minute, or until all the broccoli has turned darker green. Add the onions and cook for 1 more minute.
3 Add the rice wine and water and cover tightly with a lid, steaming the broccoli for 1 to 2 minutes.
4 Removes lid, add salt, and stir to blend, then transfer to a serving dish.