Asian Broccoli with Garlic and Ginger
You’d think that since I have a food blog that I wouldn’t fall into ruts in my eating. Sadly that’s not the case. In fact, when I come home with a Costco-sized bag of broccoli, it’s pretty much guaranteed that I’ll be making it all Barefoot Contessa-style.
While that Parmesan roasted broccoli is pretty much the cat’s pajamas, variety is the spice of life. And since I seem to be on something of a Chinese food kick lately, I thought I’d try to prepare the broccoli in a way that would complement all of the other Chinese dishes I’ve been making.
In this quick and healthy recipe broccoli gets stir fried with bits of garlic and ginger in a flavorful Asian sauce made from soy sauce and fish sauce until tender crisp. Those looking to add a bit of heat can sprinkle a bit of crushed red pepper on the finished dish.
Asian Broccoli with Garlic and Ginger
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
* 2 Tablespoons oil
* 1 Tablespoon minced fresh ginger (peeled)
* 1 Tablespoon minced garlic
* approximately 6 cups broccoli florets
* 3+ Tablespoons water or chicken broth
* 1 teaspoon Asian sesame oil
* 1 teaspoon Vietnamese fish sauce
* salt
* crushed red pepper flakes (optional)
Directions:
Heat the oil over high heat in a large wok or skillet until a small piece of garlic or ginger sizzles when it touches the pan. Add all of the ginger and garlic and cook, stirring constantly, until very aromatic, about 20-30 seconds. Add the broccoli florets and toss to combine. Cook, stirring frequently, for about a minute.
Add the water or chicken broth, sesame oil and fish sauce and cook, stirring occasionally, until the broccoli has some charring and is tender-crisp. If the sauce dries out before the broccoli is done, add additional water or broth in small increments.
Taste and add salt if necessary. Remove to a serving plate and top with crushed red pepper flakes, if desired.
Adapted from Quick and Easy Chinese
Welcome! I'm Cate and Girl Cooks World is my recipe journal from my culinary trip around the world. 
Ooh, thanks for sharing. Hadn’t thought of the fish sauce. I’ve used soy, but I prefer the lighter flavour of fish sauce. Now I need to buy broccoli. My daughter ate the last of it for her snack last night.
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