Recipe courtesy of Eileen Yin-Fei Lo
Broccoli with Chinese Sausage
- Level: Easy
- Yield: 6 servings as part of a Chines
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 148
- Total Fat
- 11
- Saturated Fat
- 3
- Carbohydrates
- 7
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 7
- Cholesterol
- 18
- Sodium
- 311
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
Ingredients
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
Directions
- 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.