Friday, September 21

Garlic Soy Chinese Broccoli

There’s a great stand at our local farmers market that carries a wide variety of Asian produce that is both beautiful and intimidating. I also stop by to pick up more traditional items since they seem to have the best heirloom tomatoes, garlic, onions, and herbs too and mull over trying out their more exotic offerings. I finally took the plunge and picked up a few bunches of Chinese broccoli last weekend and created this quick side dish. The Chinese version is more leafy and bitter than traditional broccoli (similar to rapini), so I added a little sugar to the stir fry to mellow it out. It was a great accompaniment to the miso black cod I served with it and a nice change from my usual arugula salad or roasted asparagus veggie standbys. 

Garlic Soy Chinese Broccoli:
  • Bring a pot of water to a boil and add in 2 bunches trimmed, washed Chinese broccoli.
  • Cook for 4-5 minutes, or until stalks are nearly tender, then drain and rinse with cold ice water until cool.
  • Heat a wok* to high heat and add in 1 tbsp. canola oil.
  • Add in 3 cloves paper-thin sliced garlic and 1 pinch red chile flakes and cook for 15-30 seconds, or until fragrant but not too brown.
  • Add in the Chinese broccoli and sprinkle with 1 tsp. brown sugar and 1-2 tbsp. low sodium soy sauce.
  • Cook for a minute or two, until the sugar has dissolved and the sauce has reduced and the broccoli is tender.
  • Turn off the heat and toss in 1 tsp. sesame oil.

Serves four (side dish)
*Or use a big skillet.