Side Dishes, Vegetable
1 stalk broccoli
2 tablespoons oil
4 slices fresh ginger root
1 cup chopped cauliflower
1 stalk celery and
1 medium zucchini diagonally sliced
Salt
1/2 teaspoon sugar
1 tablespoon dry sherry
1/4 cup water
1/2 teaspoon cornstarch mix with 1 tbsp water 1 tsp
light soy sauce
Peel off tough outer layer of broccoli stem. Separate florets into bite-size pieces. Thinly slice stem on the diagonal.
Heat oil in wok over high heat until hot. Add ginger root and stir-fry until fragrant, then discard. Add all vegetables, stirring quickly to coat with oil to prevent burning. Add salt to taste, sugar and sherry; stir briefly. Add water; cover and steam for no more than 1-1/2 minutes.
Stir in cornstarch mixture and continue stirring until liquid thickens and vegetable are evenly coated. Serve immediately.