Wednesday, February 22, 2012

Ginger and Garlic Broccoli

My bud Jan met this the very first time I met her. She's fabulous and so is this dish!

Original recipe from Epicurious

1 small bunch broccoli (about 1 1/4 pounds)
2 tablespoons vegetable oil
3 tablespoons very thin matchsticks of peeled fresh gingerroot
1 garlic clove, sliced thin
2 tablespoons water
1 1/2 tablespoons soy sauce
seasoned rice vinegar


  1. Cut broccoli into 1-inch flowerets. Trim and peel stems and cut into 1/4-inch slices.
  2. In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and cook gingerroot and garlic, swirling skillet occasionally, until just golden. With a slotted spoon transfer gingerroot and garlic to paper towels to drain.
  3. Add broccoli to skillet and cook, stirring frequently, until browned well, about 5 minutes. In a small bowl stir together water, soy sauce, and vinegar. Add mixture to skillet and cook until most liquid is evaporated, about 1 minute. Serve broccoli sprinkled with gingerroot and garlic.

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