Does it make a difference how you cook broccoli? You bet it does!
When I prepare broccoli using this Asian recipe, I actually find myself craving it, my three year old granddaughter finishes large bowls of it by herself , and my husband always asks for more. Come on- who runs out of broccoli at dinner? I never can seem to make enough of my Asian Broccoli recipe to satisfy everyone. Now that's saying something!
Just because this recipe is simple, it doesn't mean it's not sensational.
I called it Asian because it reminds me of the stir fried vegetables I get in the Chinese restaurant. It's cooked in fresh garlic, fresh ginger, and vegetable broth creating a bright green appealing side dish.
It has just 4 ingredients and can be made in 10-15 minutes in a skillet on top of the stove.
I always use fresh broccoli so it retains its nice green color, but if you need to save time, you tell me- if maybe frozen broccoli would work as well. Let me know if you try it!
I do want to share my secret for a quick way to literally pop out some fresh garlic and ginger, making this recipe even easier. In the winter, I often use a frozen product made by a brand called Dorot. I keep a few containers in the freezer so I always have some grated ginger and grated garlic on hand. The product is sold in the frozen food section of some supermarkets, at most Trader Joe's and I believe at many Whole Foods Markets. I've seen the price vary from 3.99 a package in the supermarkets to just a 1.99 a package (at Trader Joe's)
It's available in packages of ginger , garlic, basil, cilantro, etc. If you turn the package over, it looks like 20 little ice cubes. You can pop one or two out to use in a recipe and then return to the package to freezer for future use! I love the ease and taste of this 100 % no additive pure product. Note: you must keep it frozen at all times for the cubes to pop out.
I usually purchase a package each of garlic, basil, cilantro and ginger to keep it in the freezer.
Back to my recipe. It takes me about 5 minutes to wash and cut up the fresh broccoli head into "little trees" as I call it. Then it takes about 10 minutes to cook in the skillet.
I serve immediately; however, it can be eaten at room temperature or quickly heated up.
This could be a healthy ( not too fattening side) for Thanksgiving. Of course as with all of my recipes, it meets gluten free/grain free, vegetarian and or vegan standards.
Author: Judee Algazi
Prep Time: 5-10 minutes
Cook Time: 10 minutes
needed: 1 large skillet
1 teaspoon of olive or coconut oil
1 head of broccoli
1 cube of frozen ginger ( or use a 1 teaspoon of fresh grated ginger)
1 cube of frozen garlic ( or use 1 teaspoon of fresh chopped garlic)
Optional: 1 tsp of freshly grated orange turmeric ( available at Whole Food Markets)
1/2 cup of vegetable broth for a medium head of broccoli
Fresh cracked pepper to taste
Wash and clean the broccoli well and dry it. Cut into medium - large size flowerettes . ( I also slice the stalk without peeling and it tastes great too)
I usually spray my skillet with some olive oil first to coat it and then add 1-2 teaspoons of oil.
Raise the heat to high and when the oil is hot, add your fresh grated ginger, grated fresh garlic ( or frozen) and add your cut up broccoli and allow to cook for about 2 minutes while stirring on high. ( If you are using the frozen cubes, just throw them in frozen and they will melt and distribute as the broccoli cooks)
Lower the heat and add the vegetable broth. ( if you have a very large head of broccoli , use another 1/4 cup of broth). Allow broth to cook down uncovered and the broccoli will become softer. Serve immediately!
|Fresh garlic on left ; fresh turmeric on the right|