David Rubel's

What's For Dinner?

4/27/05

Chinese Restaurant Broccoli Two Ways

(serves two parents and two children as a side dish)

I make this broccoli in a wok, but the recipe works just as well if you use a cast-iron skillet fitted with a glass lid.

The Simple Way

• 3/4 lb broccoli crowns
• 1 tsp kosher salt
• 1 tsp sugar
• 2 Tbs peanut oil
• sesame seeds, toasted (optional)

1. Trim the broccoli crowns, and separate the florets.

2. In a small bowl, combine the salt and sugar with 1/4 cup water.

3. Heat the wok over a high flame. When the wok is very hot, add the peanut oil. Once the oil has heated (about 30 seconds), add the broccoli, and stir fry for 1 minute as the broccoli turns dark green.

4. Add the water mixture, and cover the wok. Steam for 3-4 minutes, until the broccoli is nearly cooked.

5. Remove the lid. Cook for another minute or so while the remaining water evaporates.

6. Sprinkle with toasted sesame seeds, if desired, and serve.

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The Fancy Way

• 3/4 lb broccoli crowns
• 1 Tbs soy sauce
• 1 tsp rice vinegar
• 1 tsp toasted sesame oil
• 2 cloves garlic
• 1-inch piece fresh ginger
• a pinch of red pepper flakes
• 2 Tbs peanut oil

1. Trim the broccoli crowns, and separate the florets.

2. In a small bowl, combine the soy sauce, rice vinegar, and sesame oil.

3. Peel and coarsely chop the garlic. Peel and julienne the ginger.

4. Heat the wok over a high flame. When the wok is very hot, add the peanut oil. Once the oil has heated (about 30 seconds), add the garlic, ginger, and red pepper flakes. Stir fry for 30 seconds, then add the broccoli. Stir fry for 1 minute as the broccoli turns dark green.

5. Add 1/4 cup water, and cover the wok. Steam for 3-4 minutes, until the broccoli is nearly cooked.

6. Remove the lid. Cook for another minute or so while the remaining water evaporates.

7. Finish with the soy sauce mixture and serve.

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Tips

* If you like your food a little spicy, this dish benefits from the addition of a few dried red chile peppers. Use them to flavor the oil before you add the garlic. Stir-fry until they blacken, about 1 minute.

If you have tried one of these recipes and have an improvement or tip or variation to suggest, please e-mail David at dinner@wamc.org. Also feel free to send along your own family cuisine recipes. You can even request dishes that you'd like David to present in the future.

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David Rubel is president of Agincourt Press, a book production company in Chatham, New York. He spends his days writing American history, then heads home after work to cook for his wife and two young children. His most recent book is The Story of America (DK, 2002).