Asian style Garlic Broccoli…B, this one is for you – proof that I do eat my greens…this is my lunch or 4 p.m. snack at least once a week…well, this or broccoli drizzled with a little butter and lemon juice…I eat my greens, I am a good girl (and no the last bit is not up for discussion!!)
Asian style Garlic Broccoli
- Purple Sprouting Broccoli OR Tenderstem Broccoli/Broccolini OR Broccoli Rabe OR Chinese Broccoli/Gai-lan OR Regular Broccoli, 200 gms (I used purple sprouting this time)
- Garlic, Thinly sliced or finely chopped/minced, 2-4 (I like sliced garlic here, but chopped/minced goes well too as it gets into the florets)
- Red chilli flakes or sliced fresh chillies, ¼ tsp or 1-2
- Dark Soy Sauce, 1tbsp
- Rice Vinegar, 2tsp
- Sugar, ½ tsp
- Sesame Oil, ½ tsp (optional)
- Oil, 1tbsp
- Salt, to taste, if required
Trim off any hard ends from the stalks as well as any very coarse leaves. Rinse the broccoli under cold water.
Cook the broccoli till tender but still crisp – al dente is the key! Time will depend of the kind of broccoli you are using so keep on eye on it.
You can either:
- Steam: Put the broccoli in a steamer basket or a colander over a pan of simmering water. Season lightly with salt and then cover and steam for 4-8 minutes.
- Sauté/Stir fry: Heat a wok with a tsp of oil. Add the broccoli and fry for 2-3 minutes tossing around to cook evenly.
- Microwave: Cover lightly and zap for a minute or two.
- Boil: Put the broccoli in a large pan of salted boiling water. Let the water come to a boil again and simmer for 2-4 minutes. Drain thoroughly.
(The above methods are in the order of my preference. Boiling is my least favourite method of cooking any vegetable and I avoid it like the plague!! )
Mix the dark soy sauce, rice vinegar and sugar in a small bowl.
Heat a large wok on high heat for about a minute.
Swirl in the oil and heat it till it starts to shimmer.
Add in the garlic and chilllies and stir fry until fragrant (if using sliced garlic, wait for it to start turning slightly golden at the edges)
Add in sauce mix and broccoli. Toss around for no more than a minute – just so that stalks are warmed up and sauce is well coated.
Check for salt and drizzle with sesame oil.