Asian style broccoli.

I made this real quick last weekend for Z and me and it came out terrific. Again, very simple and just as tasty. This method cooks the broccoli perfectly and the simple sauce (ohh the garlic) gives it a wonderful rich flavor. It’s touted in the recipes “story/background” as a way to get kids to eat broccoli. Little Z is another one of those kids. As I mention below I made it a second time with other vegetables and it was just as good if not a little better. You must keep in the broccoli though no matter what, thats the rule.

Got tickets to see these guys with these guys next month. Stoked!

Asian Style Broccoli

Recipe from the book One Big Table by Molly O’ Neill. It’s from page 574, Marilynn Yee’s Broccoli.

1 to 2 lb. head of broccoli
2 T. oyster sauce
1 T. fish sauce or soy sauce
1/4 c. peanut oil (I used sunflower)
1 1/2 t. garlic, minced or sliced

Boil some water in a medium saucepan on high heat. While the water is heating up rinse and chop broccoli into small bite sized pieces. When water boils drop the broccoli into the water and turn off the burner. Let it sit in the hot water for five minutes. While that’s cooking heat the oil in a small pan over medium or medium high heat. When hot add the garlic. Cook but don’t burn, 30 seconds or so. So while that’s cooking, mix the oyster sauce and fish/soy sauce together in a small bowl. When garlic is done add that to the oyster sauce mixture and mix will. After the five minutes drain broccoli WELL and put back in saucepan. Make sure you get out all the water possible or it will become well, watery. Pour the sauce over the broccoli and toss to coat well. Done and soooooo good.

note: This is great with other vegetables too. I made it a second time with asparagus, Brussels sprouts and broccoli and it was great! I’d say at least keep the broccoli because it absorbs all the juices between the spores and is just delectable.

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