Stir-Fried Sichuan Broccoli

Name: Stir-Fried Sichuan Broccoli
Yield: Serves 4 as a side dish or 2 as a main course
Cuisine: Asia, Chinese
Ingredients: 2 tablespoons, soy sauce; 1 tablespoon, dry sherry; 1 1/2 teaspoons, sugar; 1/2 teaspoon, cornstarch; 1/4 teaspoon, ground white pepper; 1/4 teaspoon, red pepper flakes; 1/4 teaspoon, dry mustard; 5 tablespoons, water; 2 tablespoons, vegetable oil; 1 1/4 pounds, broccoli, florets cut into 1 1/2-inch pieces, stems trimmed, peeled, and cut on bias into 1/4-inch-thick slices about 1 1/2 inches long; 1/4 pound, ground pork; 3 medium cloves, garlic, minced or pressed through a garlic press (about 1 tablespoon); 1 tablespoon, minced fresh ginger; 3 , scallions, white and light green parts sliced thin; 1 teaspoon, toasted sesame oil

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Appears in Cook's Illustrated May/June 2007

This tangy, spicy dish is an easy, delicious way to enjoy broccoli.

SERVES4 as a side dish or 2 as a main course

TIME40 minutes

WHY THIS RECIPE WORKS

Inspired by gan bian si ji dou, stir-fried Sichuan green beans, we wanted to create a recipe for broccoli with a similar chewy texture and spicy tang. To achieve this, we stir-fried the broccoli florets longer than usual so that they became...

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