Ingredients Jump to Instructions ↓

  1. 1 tablespoon canola oil

  2. 1 tablespoon finely chopped ginger

  3. 1/2 pound broccoli crowns cut into bite-size pieces and stems cut into 1/4-inch slices, (3 cups)

  4. 1 cup cherry tomatoes, halved (about 10 tomatoes) Rice Wine-Oyster Sauce, (recipe follows)

  5. 1 teaspoon sesame oil

Instructions Jump to Ingredients ↑

  1. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl canola oil into the pan, add ginger and stir-fry for 10 seconds. Add broccoli and stir-fry until bright green, 1 to 2 minutes. Add tomatoes and stir-fry for 15 seconds. Stir Rice Wine-Oyster Sauce and swirl it into the pan; cover and cook for 30 seconds. Stir-fry until the vegetables are just tender but the broccoli is still bright green, 1 to 2 minutes. Stir in sesame oil. Serve immediately.


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