Crisp Asian Broccoli

Crisp Asian Broccoli
Photo by Scott Phillips

Ingredients

  • 1-inch piece fresh ginger, peeled and quartered
  • ¼ cup water; more if needed
  • 1 tsp. rice vinegar
  • 1 tsp. toasted sesame oil
  • Kosher salt
  • 1 Tbs. soy sauce
  • ¾ lb. broccoli crowns, cut into medium florets
  • + 5 more ingredients
    • 3 Tbs. peanut or canola oil
    • 1 Tbs. fermented black beans, rinsed, dried, and coarsely chopped (optional)
    • ¼ red bell pepper, finely-diced
    • 2 cloves garlic, peeled and smashed
    • Pinch dried red chile flakes

Combine the soy sauce, vinegar, sesame oil, and 1 Tbs. of the peanut oil in a small bowl; set aside. Turn on the exhaust fan and heat a heavy 12-inch skillet or large wok over high heat for 2 minutes. When the pan is hot, pour in the remaining 2 Tbs. peanut oil; a couple of seconds later, add the...

View full recipe at Fine Cooking

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