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Post by erin elizabeth on Feb 7, 2022 8:37:06 GMT -5
Anyone? I might just roast it with some everything bagel seasoning and call it a day, but thought I would ask!
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Post by wallycat on Feb 7, 2022 11:49:00 GMT -5
Nina Simonds had a great recipe for bok choy using a simple mix of garlic, oyster sauce and soy sauce...
I found this article for her take on broccoli, though I bet you could use broccoli in place of the bok choy. If you want the above recipe, I can find my book and type it up.
Here is her other recipe:
Nina Simonds, known for both her teaching and writing, offered this Italian twist on a classic Chinese combination in her 1993 book "China Express" (from William Morrow). The book focused on simplifying and speeding up traditional Chinese recipes without losing their essence or flavor in order to make them more accessible and suitable for today's home cooks. GARLIC BROCCOLI (6 servings)
Inspired by the Italian technique of tossing cooked broccoli in olive oil and garlic, I developed an Asian version, using sesame oil flavored with crushed red peppers and combined with minced garlic, soy sauce and fresh lemon juice. The spicy dressing is excellent tossed with almost any cooked vegetable, including cauliflower, zucchini and snow peas.
1 1/2 pounds broccoli FOR THE SPICY SESAME DRESSING:
2 tablespoons dark Asian sesame oil
1 1/2 tablespoons corn or safflower oil
1/2 teaspoon crushed dried red chili peppers or chili pepper flakes
1 1/2 tablespoons minced garlic
1/4 cup soy sauce
1 tablespoon sugar
1 tablespoon freshly squeezed lemon juice
Using a sharp knife, peel away the tough skin near the broccoli stems and cut away the stem ends. Cut off the florets and then cut the stems on the diagonal into 1 1/2-inch sections. Separate the larger florets so that they all are approximately the same size as the stem pieces.
To prepare the dressing, combine the sesame oil and corn or safflower oil in a heavy saucepan, heat until very hot but not smoking and then add the crushed red peppers or pepper flakes. Remove from the heat, cover, and let stand for 10 minutes, then add the garlic, soy sauce, sugar and lemon juice. Stir to dissolve the sugar.
Heat a large pot of water until boiling, add the broccoli and bring back to a boil. Cook for about 3 minutes, or just until the broccoli is crisp-tender. Immediately drain in a colander and refresh under cold running water; drain thoroughly. Transfer to a bowl, add the spicy dressing and toss to coat. Serve at room temperature or chilled.
Per serving: 112 calories, 4 gm protein, 9 gm carbohydrates, 8 gm fat, 1 gm saturated fat, 0 mg cholesterol, 428 mg sodium
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Post by wallycat on Feb 7, 2022 12:31:00 GMT -5
I also found this ....I do not think I own China Express, and now maybe I want it, LOL...
You could skip the crab and add flakes of fish or make it meat free:
Quick crab with broccoli has an Oriental touch
By Rita Calvert
Baltimore Sun
•
December 29, 1993
Nina Simonds' new "China Express" cookbook is filled with vibrant and healthy flavors of the Orient taken to the fast lane. Influenced by the many years she's spent in the Orient, the acclaimed authority on Chinese cuisine has approached its dishes with her Western sensibility. The angle is fresh, the approach is health-conscious, and most ingredients are found as staples in your kitchen and certainly in your supermarket.
Crab with broccoli is a contemporary recipe that can be prepared and cooked in well under 20 minutes and uses a very minimum amount of fat. Trading fat for flavor is very doable in Asian cooking, if you are aware of the recipe's contents and learn a few tricks. Flavors can be heightened by spices, herbs, wines and robust stocks. Ms. Simonds recommends keeping her Chinese chicken broth on hand. Her broth is rich with ginger, sake and scallions, but if convenience must come first, use a good tinned broth.
Start the rice before the entree. Get organized with all the other ingredients prepped and ready to go, because cooking time is given in seconds!
The delectable dessert -- orange slices with cinnamon, brown sugar and candied ginger -- is also taken from "China Express," and again, most ingredients can be found in your pantry. To prepare, peel the oranges, cut into 1/2 -inch-thick slices and place on a serving platter. Combine the brown sugar, cinnamon and candied ginger and sprinkle over the oranges. Since this is best after the flavors have mingled for 15 minutes, prepare this first.
Items you should have as staples are: chicken broth, salt, sugar, sesame oil, ground white pepper, cornstarch, corn or safflower oil, scallions, rice, oranges, cinnamon, brown sugar.
Your 10-item-or-less shopping list: 1 large bunch broccoli (about 1 1/2 pounds), rice wine or sake, 1 pound lump crab meat, fresh ginger, candied ginger.
Crab with broccoli
Serves 4 to 6
1 large bunch broccoli, about 1 1/2 pounds
SAUCE:
1 cup chicken broth
2 1/2 tablespoons rice wine or sake
3/4 teaspoon salt
1 teaspoon sugar
1 1/2 teaspoons sesame oil
1/8 teaspoon ground white pepper
1 1/2 teaspoons cornstarch
1 pound lump crab meat, picked over, rinsed and thoroughly drained
2 tablespoons rice wine or sake
1 1/2 tablespoons corn or safflower oil
MINCED SEASONINGS:
3 tablespoons minced scallions, white part only
2 tablespoons minced fresh ginger
Peel the tough skin from the broccoli stems and cut off the florets. Cut the stalks on the diagonal into 1-inch pieces. Heat 1/2 -inch of water in a skillet until boiling, add the broccoli stems and florets, cover with a lid and steam for 3 minutes or until just tender. Drain off water and then refresh under cold running water. Reserve. Dry skillet. Combine the sauce ingredients and blend well. Heat the same skillet until hot, add the crab meat and stir-fry over high heat for 30 seconds. Add the rice wine and cook for about 30 seconds longer.
Remove crab and reheat the pan. Add the corn or safflower oil and heat until hot. Add the minced seasonings and stir-fry over high heat for about 10 seconds until fragrant. Add the sauce mixture and cook, stirring constantly to prevent lumps, until thickened. Add the broccoli and crab meat, toss lightly and transfer to a platter. Serve immediately.
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Post by mcgee on Feb 7, 2022 19:11:31 GMT -5
Well, I LOVE casseroles so I would do something like this: www.dinneratthezoo.com/broccoli-casserole/My girlfriend used to make one with canned cream soup that I adored but you're probably not looking for something like that but it was delish! Not even sure where that recipe went to. I'm going to have to dig for it as I probably haven't made it in 25 years. |
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Post by Catbatty on Feb 7, 2022 19:21:35 GMT -5
Husband makes the best! Instant Pot or steam some broc florets. (IP = 2 minutes in steamer basket, instant release). Place some in each guests bowl. Drizzle with soy sauce. Toss on some chopped onion and shredded cheddar (or leave those in bowls so guests can choose from). Can have sesame oil on side as well. Even some sour cream. OH and most always: few little sirachha dollops to top off. SOUNDS TOO EASY??? IT IS!! But the results are SO GOOD that this is the ONLY way we make broc now!!  In other words, nothing to it, but guests will not be noticing that. (I sigh with happy each time I take a bite.) So that is: Jerry's Broccoli Lightly steamed broccoli florets Soy sauce Chopped onion Shredded cheddar Dollops of sirachha Etc Broc and Soy are only things required. Rest is optional. MORE THAN THE SUM OF ITS PARTS! Enjoy your company. |
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Post by erin elizabeth on Feb 10, 2022 19:57:49 GMT -5
Used regular broccoli and an onion and left off the lemon juice. I gotta say that panko gremolata is one of my new favorite things now!
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