Food - More Recipe For Zoe

Stir-Fried Broccoli

2 bunches broccoli (about 4 stalks)
1/2 bunch asparagus (~6 stalks)
1 large red bell pepper
1/2 lb. ground chicken or turkey or pork
3-4 Tbsp. chicken stock or water
1 Tbsp. cornstarch
1 Tbsp. thin soy sauce
1 tsp. sugar (preferably palm or brown sugar)
2 Tbsp. Chinese rice wine (Xiaohsing)
2 tsp. dried red chilli flakes
4 cloves garlic
1 tsp. ginger
~2 Tbsp canola or peanut oil

Snap off tough ends of asparagus and cut remainder into 1-2 inch pieces. Separate broccoli florets from stalks. Slice stalks 1/4", removing any tough ends. Dice bell pepper small. Mince garlic. Peel and mince ginger (a piece the size of your thumb).

In a cup or small bowl, mix chicken stock, rice wine, soy sauce, and sugar till sugar is dissolved. Add cornstarch and mix thoroughly till smooth. (If using 4 Tbsp chicken stock, use 2 Tbsp cornstarch.)

Heat a wok till smoking. Add oil and heat till smoking. Add garlic and ginger, stir to keep from burning, ~1 min. Add ground meat, stir, add chilli flakes. Keep stirring till meat is no longer pink. Add peppers, stir till slightly softened, ~3 min, add broccoli and stir till bright green. Add asparagus, keep stirring to coat all veges well with oil. When asparagus is slightly soft and tasty (test it!), add cornstarch mixture, stir well, cover and turn off heat. If using an electric stove, remove wok from stove. Test for salt/seasonings, and adjust if necessary. Serve over rice.

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