Okay, I admit it, every time I make broccoli, I think of Dana Carvey in this skit....whatever happened to Dana Carvey? Last I remembered, he was in Wayne's World....and then I can't remember the last time I've seen him around. But when I make broccoli, he is right there with me in the kitchen, as is Adam Sandler when I make sloppy joes. Man, just even hearing that youtube video once has that song burn into my brain cells for the rest of the night...you too? It definitely cancels out the broccoli. But anyway, tonight's post is about the broccoli I made for dinner, as recommended by my neighbor Martha. It's from Cook's Illustrated, but I made it less fussy than how they do it. It's great! My son said it tasted like buffalo chicken wings, but with broccoli and he actually ate some.
1/4 cup water
1 tablespoon dry sherry
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
2 teaspoons Asian chili-garlic sauce
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1/8 teaspoon red pepper flakes
1 teaspoon plus 1 tablespoon vegetable oil
1 1/2 pounds broccoli , florets cut into 3/4-inch pieces
1/4 teaspoon sugar
Instructions
1. Mix water, sherry, soy sauce, sesame oil, cornstarch, and chili-garlic sauce together in small bowl.
2 Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just beginning to smoke. Add broccoli and sprinkle with sugar; cook, stirring frequently, until broccoli is well-browned, 8 to 10 minutes.
3 Push broccoli to sides of skillet to clear center; add remaining vegetable oil, garlic and red pepper flakesre and cook, mashing with rubber spatula, until fragrant, 15 to 20 seconds. Stir to combine garlic mixture with broccoli.
4. Add the sauce that's in the bowl stirring constantly, until florets are cooked through, stalks are tender-crisp, and sauce is thickened, 30 to 45 seconds. Serve.
1 comment:
Let me know your canning demo schedule. I had a great time being your sous chef last year.
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