Broccoli Tomatoes with Rice Wine-Oyster Sauce

• 1 tablespoon canola oil
• 1 tablespoon ginger finely chopped
• 3 cups broccoli florets cut into bite-size pieces and stems cut into 1/4-inch slices
• 1 cup cherry tomatoes halved (about 10 tomatoes)
• 1 teaspoon sesame oil
• 1 tablespoon chinese (xiao xiang) wine or dry sherry
• 2 teaspoons oyster sauce
• 1/4 teaspoon sugar
• 18 teaspoon salt

1. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
2. Swirl canola oil into the pan, add ginger and stir-fry for 10 seconds.
3. Add broccoli and stir-fry until bright green, 1 to 2 minutes.
4. Add tomatoes and stir-fry for 15 seconds.
5. Stir Rice Wine-Oyster Sauce and swirl it into the pan; cover and cook for 30 seconds.
6. Stir-fry until the vegetables are just tender but the broccoli is still bright green, 1 to 2 minutes.
7. Stir in sesame oil.
8. Serve immediately.
9. For the Rice Wine-Oyster Sauce:
10. Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl.

canola oil, ginger, broccoli, cherry tomatoes, sesame oil, chinese, oyster sauce, sugar, salt

Taken from recipeland.com/recipe/v/broccoli-tomatoes-rice-wine-oys-49109 (may not work)