Broccoli Chinese-Style [microwave]
From: Jean-Claude B., Montreal
Comments: The oriental way of coking vegetables seems to be more and more popular. It surely is the best way for vegetables to keep their original green and their delicate taste.
  • 1 pound [454 g] broccoli [or other green vegetable]
  • 3 tablespoons [45 mL] vegetable oil
  • 1 small onion, diced
  • 2 tablespoons [30 mL] soy or teriyaki sauce
  • 1/2 teaspoon [2.5 g] sugar
  • 2 teaspoons [10 mL] cornstarch
  • 1/2 cup [125 mL] chicken broth
  • Break-up broccoli flowerets; cut stems diagonally, into long sticks.
  • Into a microwave-safe 8 x 12-inch [20 x 30-cm] dish, heat vegetable oil on 'MAXIMUM' for 30 seconds.
  • Mix in onion dices; cover and microwave, covered on 'MAXIMUM' for 3 to 4 minutes.
  • Stir in broccoli, until well coated with oil and onion.
  • Microwave on 'MAXIMUM' for 4 minutes, stirring twice.
  • Mix in soy or teriyaki sauce, sugar and cornstarch, already mixed with chicken broth.
  • Microwave on 'MEDIUM-MAXIMUM' for 2 minutes; mix well.
  • Sauce should be creamy and somewhat translucent.
  • If not, microwave mixture on 'MAXIMUM' for 1 more minute.
  • Check for seasonings.
  • Serve.