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| Ingredients: |
2 cups broccoli floweret?s
? teaspoon salt
2? tablespoons oil
1 clove garlic, minced
4 slices ginger, slivered
? pound boneless, skinless, chicken breast cut into bite-size pieces
? teaspoon Szechwan pepper, ground, (optional)
2 green onions, cut into 1? pieces
1 tablespoon sake, (or dry white wine)
1 tablespoon soy sauce
? teaspoon sugar
? teaspoon sesame oil
2 teaspoons hot bean paste, or chili sauce
2-4 tablespoons chicken stock
? teaspoon corn starch solution
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| Cooking
Instructions: |
Blanch broccoli in boiling water with ? teaspoon salt and ? teaspoon oil for 2-3 minutes. Remove and set aside.
Heat wok with 2 tablespoons of oil, add garlic and ginger and saut? over high heat for 10-15 seconds. Add chicken, and cook 2-2? minutes while stirring.
Add remaining ingredients except the broccoli and cornstarch solution, and stir for 1 minute. Thicken with the cornstarch solution, then place in the center of a platter.
Garnish the cooked mixture with the blanched broccoli and serve immediately.
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