An order of your favorite chicken, beef, or pork dish from your local takeout often comes on a bed of Western broccoli. It’s by no means traditional, but is nevertheless a vegetable we associate with comforting Chinese takeout. While you can certainly steam broccoli in your vegetable steamer or rice cooker, try this simple and flavorful stir-fry that takes no more effort than steaming.
- Yield: 4 Servings
- 1 tablespoon peanut or vegetable oil
- 1 garlic clove, minced
- 4 to 5 cups broccoli florets
- ¼ cup water
- Salt and freshly ground black pepper
- special equipment
- Wok with lid
- Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the garlic and stir-fry until fragrant, for about 20 seconds. Add the broccoli and stir-fry for about 1 minute, or until the outsides begin to crisp. Add the water, then immediately cover the wok with a lid. Allow the broccoli to steam, covered, for about 3 minutes, or until the water evaporates.
- Remove the cover and salt and pepper to taste. Transfer to a plate and serve.