Crisp Asian Broccoli
The fermented black beans are optional, but they add a wonderful salty kick.
Serves four as a side dish.
To learn more, read the article:
Sear & Steam Vegetables
1 Tbs. soy sauce
1 tsp. rice vinegar
1 tsp. toasted sesame oil
3 Tbs. peanut or canola oil
1 Tbs. fermented black beans, rinsed, dried, and coarsely chopped (optional)
Pinch dried red chile flakes
3/4 lb. broccoli crowns, cut into medium florets
1/4 red bell pepper, finely-diced
2 cloves garlic, peeled and smashed
1-inch piece fresh ginger, peeled and quartered
1/4 cup water; more if needed
Combine the soy sauce, vinegar, sesame oil, and 1 Tbs. of the peanut oil in a small bowl; set aside. Turn on the exhaust fan and heat a heavy 12-inch skillet or large wok over high heat for 2 minutes. When the pan is hot, pour in the remaining 2 Tbs. peanut oil; a couple of seconds later, add the black beans (if using), the chile flakes, broccoli, red pepper, garlic, and ginger. Season the mixture well with salt and cook, tossing or stirring often, until the broccoli deepens to a dark green and browns in places, 3 to 4 minutes. Reduce the heat to medium low, carefully add the water (it will steam), and cover the pan with the lid ajar. Cook until the broccoli softens but still has some crunch, about 4 minutes. (If the water evaporates before the broccoli is done, add more, 1 Tbs. at a time.) Stir the soy sauce mixture well and drizzle it over the broccoli, toss well, and serve immediately.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 57
, pp. 45
April 1, 2003