Garlic Broccoli

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My family loves their broccoli but this recipe will convert even the most ardent broccoli hater into a fan. Too many times broccoli is over cooked and mushy and barely resembles the vegetable it is.  I have two rules for cooking broccoli.  First, always use fresh broccoli.  Unless you are making a pureed soup (and even then I think you should use the fresh vegetable) the texture will be noticeably different if you start with the frozen version.  Second, as with many vegetables, don’t over cook.  I like my vegetables tender crisp.  For this dish I like to use a wok.  Because it conducts heat evenly, you can cook the broccoli without additional water in a matter of minutes.  The results?  Perfectly cooked broccoli with a hint of garlic.  Enjoy!

GARLIC BROCCOLI

2 teaspoons sesame oil

8 cloves garlic, minced

2 heads fresh broccoli, cut into florets

Up to 1/2 cup of water

Sea salt to taste

  • Heat the sesame oil in a wok over set over high heat.
  • When the oil is shimmering, add the garlic and saute for 30 seconds.
  • Add the broccoli and toss to coat.
  • Continue to cook, tossing regularly until the broccoli is bright green and tender crisp.  Add water by the tablespoon if necessary to keep from sticking.
  • Season with salt and serve immediately.

Serves: 4

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One thought on “Garlic Broccoli

  1. Sesame Chicken | Zosia Cooks August 16, 2013 at 06:52 Reply

    […] to make; it only tastes complicated and time consuming.   Serve it with steamed jasmine rice and garlic broccoli and you have a satisfying and balanced dinner.  If you plan ahead and have more time whip up a […]

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