Stir-Fried Broccoli Flowerets is one of those recipes that I have been cooking for a very long time. If you are eating healthy for your heart, or your diabetes, or weight loss or just want good tasting food, try this dish! We never get tired of eating broccoli this way. Recently we were at a pot luck dinner party and I prepared this. The guest list included kids. To our surprise they gobbled this up! So it is at their parents’ urging that I am posting this super-delicious, super-easy to prepare broccoli, that you and your kids are guaranteed to love! Perfect side for any great meal!
Serves 2 to 4
Broccoli prepared this way is delectable hot, at room temperature, or cold. Make enough to snag leftovers for lunch the next day!
Ingredients:
- 1 bunch broccoli, about 2 pounds
- 3 tablespoons canola/olive oil
- 2 quarter-sized slices peeled ginger (one of the magic ingredients)
- 1 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 cup chicken stock or water
- 1 tablespoon sesame oil (the 2nd magic ingredient – buy a good quality brand from your local Asian market)
Cooking Directions:
- Break off the flowerets and peel the skin from under their small stems as much as possible. Rinse and drain well.
- Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and heat for 30 seconds.
- Toss in the ginger slices and press them into the oil.
- Add the broccoli and stir and toss for 5 seconds.
- Turn heat to medium high and toss flowerets very quickly until they turn a brilliant green.
- Add the salt and sugar and stir briefly.
- Add the stock or water, cover and steam-cook vigorously over medium-high heat for 2 1/2 minutes. (carefully watch this step, too long and the broccoli overcooks…not so scrumptious; need that little crunch for excellent texture!)
- Uncover – you’ll be amazed by the clean fragrance.
- Stir the broccoli rapidly until all of the liquid is gone.
- Dribble in the sesame oil, give a few rapid folds and pour into a hot serving dish.
Play with this recipe a few times to get it just right for your taste. To me, getting the texture right is the most critical step. So depending on how hot your burner gets, you might have to use more or less water or broth.
Nutritional Information: it’s all good – no nutritionals available
Source: “The Key to Chinese Cooking” by Irene Kuo
