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!
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.