Ingredients
- 1 head broccoli
- 1 tbsp ginger garlic paste
- 2 tbsp Shaoxing wine
- 500 ml water
- 2 tbsp light soy sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp corn starch
- 1 tsp sesame oil
Prep
Cut the leaves and any knobbly bits off the stem and slice half a centimetre off the bottom.
Cut the stem into lengths, about half as thin as a finger. Then cut the florets into even pieces.
Instructions
Fill a wide pan with a finger's breadth of water and bring it to the boil. Add your broccoli, mix, cover with a lid and steam for about 3 minutes. Once the broccoli is al dente, drain it and set aside.
Wipe the pan, add half a tbsp of cooking oil and fry the ginger garlic paste until the raw smell goes away. Then add the cooking wine and a half cup or so of water (or stock if you want). Add brown sugar, soy sauce and rice vinegar and cook it down while stirring. Add the corn starch slurry, stir it in and thicken up the sauce, then add the broccoli back in and cook it for another minute or two.