Cooking Fresh: A Shot in the Pot
Kick up your recipes with a splash of booze
Easy
If you want to add chicken or pork to this dish, cook small pieces of breast or tenderloin in a little oil before you start the rest of the dish and set the meat aside. Add it back to the pan before you add sauce ingredients. You might want to double the sauce ingredients in that case.
Ingredients
SERVINGS: 6 Serving(s)
- 1 pound broccoli
- 1 red bell pepper
- 4 or 5 large cloves garlic
- 1 to 2 inches fresh ginger root, peeled
- ½ cup chicken broth
- 3½ tablespoons oyster sauce
- 1½ tablespoons bourbon
- 1½ teaspoons sugar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
Instructions
Peel the tough skin from broccoli stems and cut about ½ inch off the stem end. Cut florets into small pieces and cut the stems into pieces about the same size. Cut the red pepper into squares.
Mince garlic to make 1 to 2 tablespoons. Finely grate or mince ginger to make a generous tablespoon. Mix chicken broth, oyster sauce, bourbon, sugar, soy sauce, sesame oil and cornstarch and stir to evenly mix cornstarch.
Heat a cast-iron skillet over highest heat until very hot. Add vegetable oil, then seasonings and stir for 30 seconds. Add broccoli stems and red pepper. Cook for 2 minutes. Broccoli will be bright green and not tender. Add broccoli florets and stir 3 minutes over high heat. Stir sauce ingredients to distribute cornstarch and pour over broccoli. Keep stirring until sauce has thickened. Serves 6. Serve with rice if desired.
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