- 6 links of Chinese sausage
- 2 tablespoons peanut oil
- 1 (1/4-inch) slice of fresh ginger
- 1/2 teaspoon salt
- 1 bunch broccoli, cut into 1 1/2-inch florets and the stems reserved for another use
- 1 tablespoon dry white wine
In a metal pie plate or heatproof flat dish set on a round metal rack in a wok or in a steamer steam the sausage, covered, over boiling water for 20 minutes, transfer it with tongs to a cutting board, and cut it diagonally into 1/8-inch-thick slices. Mound the sausage in a large shallow serving dish and keep it warm, covered, in a preheated 250 degree oven.
In a heated wok heat the oil with the ginger and salt over high heat until the oil just begins to smoke, add the broccoli, and stir-fry the mixture for 2 minutes. Drizzle the wine around the edge of the wok, stir-fry the mixture for 1 minute, or until the broccoli is bright green and crisp-tender, and transfer it to the dish, arranging it around the sausage.