kima
01-28-2002, 08:25 AM
A while ago I asked for some quick broccoli recipes. thought I'd share a couple with a Chinese bend from my friend Bryanna. Just in case anyone is making Chinese this week!:)
BRYANNA'S SICHUAN BROCCOLI Serves 4-6
1 T. oil (I like expeller-pressed chinese peanut oil)
6 cloves garlic, minced or crushed
1-2 large onions, each cut into 6 wedges, layers separated
1 bunch broccoli, stalk peeled, cut into thin slices
(about 6 c. flowerettes, sliced)
OPTIONAL: 1 large red bell pepper, seeded and cut into 1" squares
Cooking Sauce:
1 T. rice, cider or white wine vinegar
1 T. Chinese chili garlic paste
1/2 T. light unbleached sugar or white beet sugar
1 c. light vegetarian broth
1 T. cornstarch mixed with 2 T. cold water
Heat the oil in a nonstick wok or large skillet over high heat. Add the garlic. Stir-fry just until the garlic BEGINS to turn color. Add the broccoli and onion to the pan and add 2 T. water. Cover and cook for 2-3 minutes, or until the broccoli is just crisp-tender (add a little more water if necessary). Add the Cooking Sauce. Stir until the sauce is thickened, and serve immediately.
BRYANNA'S BROCCOLI IN BLACK BEAN SAUCE serves 4-6
1 T. oil (I like expeller-pressed chinese peanut oil)
1 tsp. minced or grated fresh ginger
2 tsp. minced or crushed garlic
1 large onion, cut into 6 wedges, layers separated
1 bunch broccoli, stalk peeled, cut into small pieces
2 T. Chinese fermented (salted) black beans
pinch EACH of salt and sugar
3 T. dry sherry
1/2 c. cold water or light vegetarian broth mixed with a scant T. cornstarch
Heat a large wok or heavy skillet over high heat. When hot, add the oil. When the oil is hot, add the the broccoli and onion to the pan, stir-fry for a minute, then add 2 T. water. Cover and cook for 2-3 minutes, or until the broccoli is just crisp-tender (add a little more water if necessary).
Mash the ginger and garlic with the fermented black beans on a small plate with the back of a fork. Add this to the pan, along with the remaining ingredients. Stir until the sauce is thickened, and serve immediately.
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BRYANNA'S SICHUAN BROCCOLI Serves 4-6
1 T. oil (I like expeller-pressed chinese peanut oil)
6 cloves garlic, minced or crushed
1-2 large onions, each cut into 6 wedges, layers separated
1 bunch broccoli, stalk peeled, cut into thin slices
(about 6 c. flowerettes, sliced)
OPTIONAL: 1 large red bell pepper, seeded and cut into 1" squares
Cooking Sauce:
1 T. rice, cider or white wine vinegar
1 T. Chinese chili garlic paste
1/2 T. light unbleached sugar or white beet sugar
1 c. light vegetarian broth
1 T. cornstarch mixed with 2 T. cold water
Heat the oil in a nonstick wok or large skillet over high heat. Add the garlic. Stir-fry just until the garlic BEGINS to turn color. Add the broccoli and onion to the pan and add 2 T. water. Cover and cook for 2-3 minutes, or until the broccoli is just crisp-tender (add a little more water if necessary). Add the Cooking Sauce. Stir until the sauce is thickened, and serve immediately.
BRYANNA'S BROCCOLI IN BLACK BEAN SAUCE serves 4-6
1 T. oil (I like expeller-pressed chinese peanut oil)
1 tsp. minced or grated fresh ginger
2 tsp. minced or crushed garlic
1 large onion, cut into 6 wedges, layers separated
1 bunch broccoli, stalk peeled, cut into small pieces
2 T. Chinese fermented (salted) black beans
pinch EACH of salt and sugar
3 T. dry sherry
1/2 c. cold water or light vegetarian broth mixed with a scant T. cornstarch
Heat a large wok or heavy skillet over high heat. When hot, add the oil. When the oil is hot, add the the broccoli and onion to the pan, stir-fry for a minute, then add 2 T. water. Cover and cook for 2-3 minutes, or until the broccoli is just crisp-tender (add a little more water if necessary).
Mash the ginger and garlic with the fermented black beans on a small plate with the back of a fork. Add this to the pan, along with the remaining ingredients. Stir until the sauce is thickened, and serve immediately.
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