- Clean meat and slice diagonally across the grain into 1 1/2 x 1/2 x 1/8-inch pieces.
- Wash and clean broccoli, slice into strips 1/8-inch thick.
- Combine ginger juice with shoyu and sugar, set aside.
- Make a smooth paste cornstarch and 1 tablespoon water, then gradually stir in remaining water; set aside.
- Heat 1 tablespoon oil until hot in a wok or skillet.
- Add beef and stir-fry for a few seconds.
- Remove meat and set aside in a bowl and add half of the ginger, shoyu, and sugar sauce.
- Reheat pan and add 1 tablespoon of oil and stir-fry the broccoli until almost cooked.
- Add meat with remaining sauce, cornstarch mixture and green onions.
- Bring to a boil and cook until cornstarch is thickened, about 2-3 minutes.
- Serve hot.
Makes 4 servings.
Chinese broccoli, also known as gai lan, kai lan, and Chinese kale, is a leafy green vegetable related to broccoli, cabbage and Brussels sprouts with thick stems, flat leaves and small florets. Its taste is slightly bitter and earthy and best either steamed, sautéed or stir-fried. Chinese broccoli is a good substitute for dishes using broccoli stalk or leafy greens and is found in most grocery stores and farmers markets.
Approximate Nutrient Analysis per serving:
210 calories, 12 g fat, 3 g saturated fat, 40 mg cholesterol, 550 mg sodium, 10 g carbohydrate, 3 g fiber, 4 g sugar, 18 g protein