- 1 bunch broccoli
- 3 tablespoons [45 mL] salad oil
- 1/2 teaspoon [2.5 mL] salt
- 1/4 teaspoon [1.25 g] sugar
- 1/4 cup [60 mL] water
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- About 15 minutes before serving, cut broccoli into 2 x 1/2-inch [5 x 1.3-cm] pieces.
- Into a 5-quart [1.25-L] Dutch oven or a 12-inch [30-cm] skillet over high heat, into really hot salad oil, cook broccoli pieces stirring quickly and constantly until coated with oil.
- Add salt, sugar and water.
- Lower heat to medium-high.
- Cover and leave to simmer for 2 minutes.
- Uncover and stir-fry for 5 to 6 minutes, until tender-crisp.
- Serve immediately.
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