chinese style broccolirating:
I'm not sure this is authentic Chinese, but it tastes nice and goes well with genuine Chinese dishes. It is a side dish, not a main course.
1 medium-sized head of broccoli (Calabrese)
1 tablespoon peanut oil
3cm lump of ginger root, peeled and finely chopped
1 bird's eye chilli, very finely chopped
3 cloves garlic, crushed or finely chopped
4 spring onions, sliced: white part kept separate from green
For the sauce:
half teaspoon cornflour
1 teaspoon flaked chillies
juice of 2 limes
2 tablespoons soy sauce
half a tablespoon sugar
Wash broccoli and cut into very small pieces. For once, chuck the stalk into the compost (though you can peel it and slice it if you really want to).
Make the sauce: put the cornflour in a jug and add the liquid ingredients, stirring to make sure that there are no lumps. Now add the flaked chillies and the sugar.
Heat wok. When hot, add peanut oil and slosh around. Now add the finely chopped ginger, chilli, garlic and whites of spring onion. Stir fry for one minute over high heat. Now add
the broccoli, turn down the heat to medium and stir fry for a few minutes, until the broccoli begins to soften, then pour the sauce over it. Add the green parts of the spring onions. Cook for a couple of minutes, until the sauce has thickened a bit, pour into a heated serving dish and serve straight away.