Stir-Fried Ginger Broccoli

Page 216

Cuisine: Chinese | Course Type: Sides

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This dish is perfect. We blanched the broccoli florets briefly and then drained them in a colander as directed. We made the ginger juice and mixed it with soy in a small bowl; we sliced and smashed the ginger and had it at the ready. We followed the impeccable instructions precisely and the result was crisp-tender, perfectly seasoned, bright green broccoli florets.

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