Name: Stir-Fry Broccoli

Ingredients:

• 2 tablespoon peanut oil (or olive oil)
• 1 teaspoon powdered ginger
• 1 teaspoon powdered garlic
• 2 broccoli stalks
• 1/2 cup chicken stock (use bouillon)
• 2 tablespoon soy sauce
• 1 tablespoon dry sherry

Instructions:

• Prepare sauce with chicken stock, soy sauce, sherry, ginger, and garlic
• Heat oil in a pan over a medium-high heat.
• Add broccoli, and cook for 5 minutes.
• Add sauce and boil 3 minutes.

Comments: Worked fine on 3/31/07
9/16/2015 - I used one broccoli head and, in addition to the above spices, 1 1/2 tablespoons of peanut sauce. Gail thought the ginger flavor was overly strong.
10/14/2015 - I omitted the powdered ginger and only used 1 tablespoon of peanut sauce. Ginger was OK.
1/14/2018 - I reduced the powdered ginger to 1 teaspoon for one head of broccoli. I “made” peanut oil by mixing 1 teaspoon peanut butter into 2 tablespoons of olive oil.
10/11/2018 - I used less than a full head of broccoli, but mostly followed the recipe for the sauce. Instead of the peanut oil, I mixed a tablespoon of peanut butter into the sauce. It tasted good to me.
1/15/2019 - I used peanut oil and 1 teaspoon of powdered ginger. I changed the recipe to require 1 teaspoon of ginger instead of 2.
2/26/2019 - Again, I used peanut oil and chopped the broccoli fairly finely.
6/26/2023 - I used a head of broccoli and mostly used whole florets. I mixed the oil and a teaspoon of peanut butter in the pan, and cooked the broccoli at a range setting of 7. It worked well.

Source:

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