Broccoli with Rice Wine-Oyster Sauce

My mom received a subscription to Eating Well from a friend and I'm definitely reaping the benefits. While most of the recipes are super easy and some a bit boring, occasionally they have a great recipe or meal idea.

This simple side dish is a great accompaniment to any Chinese dinner.

Broccoli with Rice Wine-Oyster Sauce
(tomatoes omitted and recipe shortened)

from Feb/March 2005 issue of Eating Well

1 T. canola oil
1 T. finely chopped fresh ginger
2-3 cups broccoli crowns
1 teaspoon sesame oil (optional)

Rice Wine-Oyster Sauce:
1 T. Shao Hsing rice wine
2 t. oyster sauce
1/4 t. sugar
1/8 t. salt

1.) Heat up wok over high heat until bead of water vaporizes within 1-2 seconds of contact. Swirl oil in pan, add ginger and stir-fry for 10 seconds.

2.) Add broccoli and stir-fry for 2 minutes. Stir in Rice Wine-Oyster Sauce and cover for 30 seconds (skip this step if you want super crispy broccoli).

3.) Stir fry broccoli for 1 to 2 more minutes. Stir in sesame oil and serve immediately.

Note: I added snap peas to mine right towards the end (so that they only cook about 2 minutes total). You could also add peppers or a number of other vegetables for color and flavor.