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Ingredientes
- 6 x Links of Chinese sausage
- 2 Tbsp. Peanut oil
- 1 slc Fresh ginger, (1/4-inch)
- 1/2 tsp Salt
- 1 bn Broccoli, cut into 1 1/2-inch florets and the stems reserved for another use
- 1 Tbsp. Dry white wine
Direcciones
- In a metal pie plate or possibly heatproof flat dish set on a round metal rack in a wok or possibly in a steamer steam the sausage, covered, over boiling water for 20 min, transfer it with tongs to a cutting board, and cut it diagonally into 1/8-inch-thick slices. Mound the sausage in a large shallow serving dish and keep it hot, covered, in a preheated 250 degree oven.
- In a heated wok heat the oil with the ginger and salt over high heat till the oil just begins to smoke, add in the broccoli, and stir-fry the mix for 2 min. Drizzle the wine around the edge of the wok, stir-fry the mix for 1 minute, or possibly till the broccoli is bright green and crisp-tender, and transfer it to the dish, arranging it around the sausage.
- Yield: 6 servings as part of a Chinese banquet
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 417g | |
| Calories 379 | |
| Calories from Fat 250 | 66% |
| Total Fat 28.39g | 35% |
| Saturated Fat 4.72g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1286mg | 54% |
| Potassium 1195mg | 34% |
| Total Carbs 25.39g | 7% |
| Dietary Fiber 9.7g | 32% |
| Sugars 6.46g | 4% |
| Protein 10.51g | 17% |
