Prep Time 10 minutes Cook Time 20 minutes
The dumb name is intended to evoke a restaurant's broccoli with garlic sauce that, according to my children's rapt faces, appears to come with a side of Tabernacle Choir. Look for the Lee Kum Kee sauce in the ethnic food section of a large supermarket - without it, you'll be stuck eating Regular Vegetables.
by Catherine Newman
What you'll need
- 1 head broccoli, stems peeled and sliced into coins, crown cut into bite-size florets
- 1/2 cup chicken broth or water
- 1/4 cup Lee Kum Kee vegetarian stir-fry sauce
- 2 large cloves garlic, finely chopped or pressed
- 1 quarter-size slice of fresh ginger, smashed and finely chopped (optional)
- 1 1/2 tablespoons vegetable oil
Helpful Tip:
You could alternatively use 1 pound asparagus, the bottoms sliced off and stalks cut into bite-size pieces, or 1 pound green beans, stem ends snapped.
Notes:
Yields 4 servings
How to make it
- Heat oil in a large pan over high heat until it shimmers.
- Add vegetables and leave them until they brown, about a minute.
- Stir, then cook again briefly undisturbed, and repeat until most of the veggies are browned in spots.
- Add garlic and ginger, stir for a minute or two until very fragrant, then add broth or water, and cook until veggies are as tender as you like, stirring occasionally.
- Stir in sauce, heat through, and serve (over rice, if you like).
