Ingredients
4 tsp grapeseed oil
1 tsp chopped dried chili
1 tbsp grated ginger
2 tbsp minced garlic
1 cup diced onion
3 cups broccoli florets
2 tbsp extra virgin olive oil
3 tbsp soy sauce
1/2 cup water
2 tbsp cornstarch
1 bell pepper
1 tbsp rice vinegar
1/3 cup bamboo shoots
15 oz. baby corn
1 tsp sesame oil
Preparation
Start with a very hot wok and keep it as hot throughout. Best to have excellent ventilation such as you might see in a restaurant. If not - wear a sanding mask and swimming goggles - the chilies will burn your eyes. In quick succesion - add grap seed oil then chilies. Wait until they begin to snap. Add ginger and garlic - stirring vigorously for another 5 seconds. Add onion coating all pieces. Let cook until beginning translucence - about 3 minutes. Stir in broccoli, olive oil, soy sauce, water, and corn starch. Let broccoli come up to head to where you see steam rising - about 2 minutes. Stir in bell pepper, rice vinegar, bamboo shoots, and baby corn. Once again let come up to heat - about 2 minutes. Just before finishing add sesame oil tossing to coat. Serves 2 hungry people.
