Broccoli Tomatoes with Rice Wine-Oyster Sauce

Directions

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.

Serve immediately.

For the Rice Wine-Oyster Sauce:

Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl.