In a metal pie plate or heatproof flat dish set on a round metal rack
in a wok or in a steamer steam the sausage, covered, over boiling
water for 20 minutes, 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 warm, covered, in a preheated
250 degree oven.

In a heated wok heat the oil with the ginger and salt over high heat
until the oil just begins to smoke, add the broccoli, and stir-fry
the mixture for 2 minutes. Drizzle the wine around the edge of the
wok, stir-fry the mixture for 1 minute, or until 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