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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chinese broccoli is slightly more bitter than the common variety and has smaller florets. It's sold in some supermarkets and in Asian grocery stores. Ingredients:
1 to 1 1/2 pounds chinese broccoli (gai lan) or regular broccoli (see notes) |
2 tablespoons soy sauce |
2 teaspoons asian (toasted) sesame oil |
Directions:
1. Rinse broccoli. Pull off and discard any yellow or damaged leaves; trim off and discard stem ends. If stalks have a tough, fibrous skin, peel it off. If stalks are thicker than 1/2 inch, cut lengthwise to that size. Cut stalks, including leaves and florets, into 2- to 3-inch lengths.
2. In a 5- to 6-quart covered pan over high heat, bring about 2 quarts water to a boil. Add broccoli and cook, uncovered, just until barely tender to bite, 3 to 5 minutes. Drain. Pour onto a platter.
3. In a small pitcher or bowl, mix soy sauce and sesame oil. Drizzle over broccoli.
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