I got into a discussion on my life board recently that resulted in one of the women sharing a recipe for Asian-Style Broccoli. We love broccoli but sometimes I get tired of steaming or roasting it, so I was excited for a new recipe.
I still need to perfect the balance of salty and sweet, but this was a real winner. Thanks, erosa!
Recipe from erosa
2 tablespoons olive oil
4 broccoli crowns, cut into florets
2 garlic cloves, minced or grated
2 tablespoons fresh ginger, grated
1/4 cup soy sauce
1/2 cup chicken stock
1 tablespoon brown sugar
1 tablespoon corn starch
Heat oil in a non-stick skillet over medium-high heat. Add in the broccoli, garlic and ginger and cook 2 minutes. Add a splash of water and cover the skillet, allowing the broccoli to steam (for crisp broccoli, 3 minutes).
Mix the soy sauce, chicken stock, brown sugar and corn starch in a small bowl until the corn starch dissolves. After the broccoli has steamed to your desired doneness, add the liquid to the pan, stirring to coat the broccoli in the sauce. Allow the sauce to thicken, about 2 minutes.