Szechuan Broccoli
By: Anonymous
Published: Sunday, February 14, 2010 - 12:27am

Ingredients




3 tablespoons water
2 tablespoons dry sherry
2 teaspoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon cornstarch
14 cups broccoli florets 2 heads of broccoli
1 teaspoon olive oil original was 1 tbsp
1 tablespoon fresh ginger minced
3 Cloves garlic minced
teaspoon red pepper flakes
1 teaspoon sesame oil

Preparation

1 In a medium bowl, stir together the water, sherry, soy sauce, hoisin and cornstarch; set aside. 2 Cut the broccoli heads into florets; peel the stems and slice thin. 3 Set aside. 4 In a wok or large skillet, heat the olive oil over high heat. Add the ginger, garlic, and red pepper flakes; cook, stirring, 30 seconds. Add the broccoli; cook, stirring, until tender-crisp, about 5 minutes. 5 Add the sauce; cook, stirring, until broccoli is coated, about 1 minute. Add the sesame oil.