Ingredients
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2 lbs broccoli
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6 cups water
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3 tablespoons oyster sauce
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1 1/2 tablespoons rice wine or 1 1/2 tablespoons sake
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1 1/2 teaspoons cornstarch
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1 1/2 teaspoons sugar
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1 teaspoon low sodium soy sauce
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1 teaspoon dark sesame oil
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1 1/2 tablespoons vegetable oil
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1 1/2 tablespoons minced peeled fresh ginger
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2 tablespoons minced garlic (about 8 cloves)
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1/4 cup minced green onion
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1/2 cup reduced-sodium fat-free chicken broth
Instructions
- Cut broccoli florets and stems into bite-size pieces to measure 10 cups.
- Bring water to a boil in a large Dutch oven; add broccoli. Cook broccoli 4 minutes or until crisp-tender; drain.
- Combine broth and next 6 ingredients (broth through sesame oil); stir well with a whisk. Heat the vegetable oil in a large nonstick skillet over medium-high heat.
- Add onions, ginger, and garlic; sauté 15 seconds. Add broth mixture; bring to a boil.
- Cook 1 minute or until thick, stirring constantly. Add broccoli; cook 30 seconds, tossing to coat.