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
Historians have tracked the existance of recipes far back into the far past, in truth as far back into recorded history as pharonic Egypt, and maybe even further. Having said that, generally, these old records were just very simple hieroglyphic recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of clay tablets in ancient Sumerian which describe 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 those who drank it feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a collection of documents detailing recipes enjoyed by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient cooks used many different aromatic flavours, including many that are still in use today for example basil, mint and parsley. Over the following few centuries, the upper-class families of the West competed to serve up the most exotic meals, and as a consequence, the best cooks and their recipes were highly sought after. However, it wasn`t until the 19th century that cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, trying out, and recording recipes common in their social group. When we get to the 1900s, cookery publications are highly popular mostly as a result of more people being able to read, people having more spare time and being a little richer. The arrival of TV brings us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes like those on our site. |
We hope you enjoy this Asian Stir Fried Broccoli recipe.
