I am so into this recipe for "Better Stir-Fried Brocolli" from the current Cook's Illustrated, which makes this tender-crisp, lightly browned broccoli with a Chinese restaurant style tangy garlic sauce. Notice how in Cook's Illustrated everything is "better" or "improved" or "superior" or "reconsidered," or even "rescued" from banality. I reconsidered their recipe and have been making it with baby broccoli because I hate broccoli stem, but it's good with normal broccoli florets too. Another "kitchen note" is that this is gonna smoke, so open some windows or you will be the one who needs rescuing. But it is so good, it is worth the risk of asphyxiation.
Monday, February 8, 2010
Better Stir-Fried Brocolli
I am so into this recipe for "Better Stir-Fried Brocolli" from the current Cook's Illustrated, which makes this tender-crisp, lightly browned broccoli with a Chinese restaurant style tangy garlic sauce. Notice how in Cook's Illustrated everything is "better" or "improved" or "superior" or "reconsidered," or even "rescued" from banality. I reconsidered their recipe and have been making it with baby broccoli because I hate broccoli stem, but it's good with normal broccoli florets too. Another "kitchen note" is that this is gonna smoke, so open some windows or you will be the one who needs rescuing. But it is so good, it is worth the risk of asphyxiation.
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1 comment:
Hm, I can't see the recipes as I don't subscribe. When dealing with crucifers, I usually opt for a combination of sauteeing and steaming or braising.
Lightly steaming the broccoli florets then adding it to the stir fry sauce would be my preference.
Though I recently roasted some broccoli florets, hoping to get a little carmelization going on, and really enjoyed it.
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