Broccoli gets a Southeast Asian treatment in this quick saute with fresh ginger, mellow rice vinegar and rich, salty fish sauce. Serve alongside any Asian noodle or fried rice dish.
1 tablespooncanola oil
2 tablespoonsminced garlic
4 teaspoonsminced fresh ginger
1 poundbroccoli crowns, trimmed and chopped (about 6 cups)
1 tablespoonfish sauce, (see Note)
1 tablespoonrice vinegar
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