Lucky for you, math exists!

Since I don’t have any now, that’s great to hear that I can omit it and still have good flavor. I pondered using dry powdered, but I really don’t like that flavor with Chinese cooking–it’s fine for baking though. As you say, fresh is best and when I am not cooking this on a whim, I will try it with fresh ginger!!!

Hi Amber, you definitely can make this recipe without a wok! Any larger frying pan or even a pot in a pinch can be used!

Hi Lindsay, I assume you mean like leftover cooked roast beef or steak. It could work fine if you add the cooked leftover beef to warm it up right before you are ready to plate it.

Hi Alex, we used to prep meals like beef and broccoli often for quick weekday meals. Enjoy!

Hi Amy, good explanation of using frozen broccoli. I’ve found lots of variation in the quality of frozen broccoli. Fresh is always best if you can get it!

Hi Raffaella, yes you can pre-make the sauce, but be sure to keep it refrigerated until it is ready to use.

Hi Lisa, I can tell you that if you follow the steps for velveting pork the substitution instead of beef will be delicious. Happy cooking!

Hi jess, thank you for sharing your variations/experience with us and our readers. I’m sure people will find it to be useful.