I was so excited when I discovered this method of cooking broccolli.
Before this, cooking broccoli with perfect texture was a longer process than I wanted to be. Prior to this method, I would first blanch the broccoli in boiling water and then saute it with garlic.
With this method, I get to skip the using another pan, boing water, draining the broccoli and what not. Try it out with the Indo Chinese Noodles :)
I packet broccoli florets
1 teaspoon chopped or sliced garlic
1 tbs canola oil
1-2 teaspoons low sodium soy sauce
1/4 cup of water
1-2 teaspoon toasted dark sesame oil (you defnitely DO NOT want to get the filtered sesame oil...might as well not used it)
1 tsp Chilli Onion Crunch #traderjoes or red chilli flakes to taste
Heat a large walk on high to get it very hot. Important - keep a lid big enough to cover the walk handy.
Empty the broccoli florets in a bowl.
Add the canola oil. As soon as the oil gets wavy you are ready.
Add the garlic
Staying at a safe distance, drop the broccoli in the wok.
Add in the soy sauce.
Stir the broccoli for about a minute in high heat.
Get ready with the wok lid in one hand. Add the water to the wok. It will create a splash and waft of steam. Immediately cover with lid.
Cook for about 3 minutes. Use a fork to check if you want to cook it more. If it is on the cusp, turn off the heat.
Add the sesame oil.
Cover. Leave on the stove for one minute or so to preserve texture.
Remove into a serving bowl. Add Chilli Onion Crunch or chilli flakes.
Serve hot or cold.
Please email me at firstname.lastname@example.org if anything is unclear or if you have any questions. If you try this recipe and it works for you or made modifications, please leave a comment to let the community know.