"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Crisp Asian Broccoli Recipe

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This recipe for Crisp Asian Broccoli, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, May 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp toasted sesame oil
3 tbsp peanut or canola oil
1 tbsp fermented black beans, rinsed, dried, and coursely chopped (optional)
Pinch dried red chile flakes
3/4 lb broccoli crowns, cut into medium florets
1/4 red bell pepper, finely diced
2 cloves garlic, peeled and smashed
1 inch piece fresh ginger, peeled and quartered
Kosher salt
1/4 cup water, more if needed

Directions:
Directions:
Combine the soy sauce, vinegar, sesame oil, and 1 tbsp of the peanut oil in a small bowl; set aside. Turn on the exhaust fan and heat a heavy 1/2 inch skillet or large wok over high heat for 2 minutes. When the pan is hot pour in the remaining 2 tbsp peanut oil; a couple of seconds later add the black beans (if using), chile flakes, broccoli, red pepper, garlic, and ginger. Season the mixture well with salt and cook, tossing or stirring often until the broccoli deepens to a dark green and browns in places, 3 to 4 minutes. Reduce heat to medium low, carefully add the water (it will steam) and cover the plan with the lid ajar. Cook until the broccoli softens but still has some crunch, about 4 minutes. (If the water evaporates before the broccoli is done, add more, 1 tbsp at a time.) Stir the soy sauce mixture well and drizzle it over the broccoli, toss well, and serve immediately.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
The fermented black beans are optional, but they add a wonderful salty kick.

 

 

 

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