Recipe Source: Friends of UCSD Healthcare. Savoring San Diego. UCSD Medical Center Auxiliary, San Diego, 1999 p. 189
Broccoli has always been one of my favorite vegetables. There are two formats I've never actually tried for broccoli: pureed (as in a cream of broccoli soup, which just looks... wrong to me. Like something out of The Exorcist.) and with a cheese sauce. Broccoli doesn't need a lot of fat and calories to be tasty. In fact, I spent a good few months essentially living on steamed or blanched broccoli with a little bit of lemon juice or soy sauce, and that was more than good enough for me.
Finding new and different ways of serving broccoli has been something of a challenge for me lately, which means that I haven't used as much broccoli as I've been frankly craving. This recipe was a delightful little treat that cooked up quickly and deliciously with an unexpected late harvest of broccoli from our garden. (The fact that it came from our garden accounts for the low cost per serving; your results will probably vary.) I increased both the ginger and the garlic, as I am wont to do, and I used olive oil as the cooking oil because that's just what I have.
I am submitting this to Rachel of The Crispy Cook, who is hosting this week's edition of Weekend Herb Blogging. WHB was founded by Kalyn of Kalyn's Kitchen, but is currently being organized and coordinated by Cook (Almost) Anything At Least Once. Thanks to all three!
Ginger-Lemon Broccoli (serves 4; approx. $0.17/serving if using homegrown broccoli)
1 bunch broccoli (approx. 1 1/4 lb)
1 tablespoon olive oil
1 tablespoon minced ginger
5 cloves garlic, crushed
2 tablespoons lemon juice
Black pepper to taste
- Wok or saute pan
- Large saucepan
- Fill the saucepan with water and bring to a rapid boil.
- In the meantime, chop your broccoli. Cut the florets into bite-sized pieces, but don't discard the stems. If you cut them into small enough pieces they will easily cook up as quickly as the florets, and they taste great.
- When the water is boiling, drop the broccoli in and blanch for NO MORE THAN 3 MINUTES. I mean it. Do not overcook the broccoli. It will feel bad on the tongue, it will taste bad, and it will stink to high heaven. Think cabbage.
- Anyway, when the broccoli is blanched, drain it and immediately rinse it with cold water to stop the cooking process.
- Heat the oil in the wok over medium-low heat.
- Add the ginger and garlic. Cook 2 minutes or so, until the mixture is aromatic.
- Stir in the lemon juice.
- Add the broccoli to the pan and saute just long enough to re-heat the broccoli.
- Sprinkle with the pepper and serve.