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.

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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.

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One Response to “Asian Broccoli with Garlic and Ginger”

  1. #
    1
    Mama B @ My Edible Journey — January 22, 2013 at 6:06 am

    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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