Broccoli Tomatoes with Rice Wine-Oyster Sauce
If you want a healthy, light and good taste recipe, this one will let you feel satisfied. 14
cut into bite-size pieces and stems cut into 1/4-inch slices
halved (about 10 tomatoes)
|Rice wine oyster sauce:|
chinese (xiao xiang) wine
or dry sherry
Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
Swirl canola oil into the pan, add ginger and stir-fry for 10 seconds.
Add broccoli and stir-fry until bright green, 1 to 2 minutes.
Add tomatoes and stir-fry for 15 seconds.
Stir Rice Wine-Oyster Sauce and swirl it into the pan; cover and cook for 30 seconds.
Stir-fry until the vegetables are just tender but the broccoli is still bright green, 1 to 2 minutes. Stir in sesame oil.
For the Rice Wine-Oyster Sauce:
Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl.