Ginger Chinese Broccoli

Every Grain of Rice by Fuchsia Dunlop, pg 182

• Chinese broccoli
• salt
• 4 tbs oil
• 2 tbs chopped garlic

• 1 tbs Shaoxing wine
• 1/2 tsp sugar
• 1 tsp potato flour mixed w/ 1 tbs cold water (optional)

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1. Blanch broccoli with 1 tbs salt and 1 tbs oil until stems are tender but crisp 
2. Heat remaining oil in wok on high
3. Sizzle ginger until fragrant
4. Add wine and sugar
5. Stir fry broccoli until hot, adding salt to taste
6. (optional) thicken sauce with flour mixture
7. Pour sauce over broccoli and serve