Prep 10 mins
Cook 8 mins
This is a recipe of one of my friends. It was modified from a recipe with Kai-lan (Chinese broccoli) that her mom made back at home in China. She used Western broccoli because Kai-lan was usually pretty expensive where we were living. The measurements are estimates as she would do it by the look of it.
- 500 g broccoli (about one large head, chopped into bite sized florets, chop off the biggest ends)
- 1 long red chili pepper, chopped
- 1 garlic clove (finely minced or pressed)
- 1 tablespoon vegetable oil
- 2 tablespoons dark soy sauce (important because it is sweeter, which you need with the less sweet Western broccoli, if you don't h)
- Boil water for steamer.
- Put broccoli in steamer for 4 minutes until slightly soften.
- Heat oil in pan on medium heat and fry chili and garlic for a minute.
- Turn up heat to high, add broccoli and stir occasionally for a minute.
- Add soy sauce, stir, cover and cook for a minute.
Great ZING! in this dish, with the garlic and chili. Nice change from plain steamed broccoli. Thanks for this keeper.
This was just the right kind of take-along side dish I needed when we were invited to some friends for dinner, especially since they do enjoy those hot red chilies! Me, I'm not so found of 'em, but this broccoli dish was devoured by the others who were at the table, so that says a lot! [Made & reviewed for one of my adoptees in the current Pick A Chef event]
An amazingly tasty way to cook broccoli. I cheated and used frozen flowerets as the fresh didn't look to good at the market. I will be making this again with fresh broccoli from my garden.
Made for Spring PAC 2012.