1 tbsp vegetable oil
2 cloves garlic, minced
1 tsp grated fresh ginger
1 small onion, sliced
1 lb broccoli florets (about 4
1 cups)
1/2 red bell pepper, sliced in
1 thin strips
2 tbsp water
1 tbsp cooking sherry
1 tbsp oyster sauce or reduced
1 sodium soy sauce
Directions
Heat oil in a skillet or wok. Add garlic and ginger and stir-fry for
15 seconds. Add onions and stir-fry until wilted, about 1 minute. Add
broccoli and red pepper and mix well. Add the water and cover,
cooking over medium heat for 3 to 5 minutes, or until broccoli is
crisp-tender. Mix sherry and oyster sauce or soy sauce in a small
container. Drizzle over vegetables and toss well to mix. Makes 4 to 6
servings.
Per serving: Calories 62 Fat 3g No cholesterol Sodium 167 mg Percent
calories from fat 41%
Dallas Morning News 10/16/96 Typos by Bobbie Beers
Servings: 4 servings
Asian Stir-Fried Broccoli Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Vegetable
The History of Recipes
It is quite possible to track the history of written cooking instructions back into distant history, certainly as far as the early Egyptians, and possibly even further. However, in the main part, these early cook books were just very simple pictorial recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to food historians are a few clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Progressing into The time of the romans around 25BC a man called Apicius compiled a number of scripts detailing recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. He also tells us how the chefs of Roman times used many aromatic flavours, including a few that will be familiar to modern chefs for example bay, mint and asafoetida. Later, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from Arab cuisine, such as parsley and basil. These new herbs and spices prompted a surge in recipe manuscripts, many of which are kept safe in private libraries. By the time we get to the twentieth century, recipe publications are highly popular mostly due to higher levels of literacy, more free time and having more money to spend. Like it or not, the introduction of TV brought us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Asian Stir Fried Broccoli recipe.
