Zesty Broccoli

adapted from: "Taste", David Rosengarten

1 large bunch of broccoli
2 tbsp peanut oil
5 large garlic cloves, thinly sliced
3 tbsp julienned ginger
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp red wine vinegar
1/4 cup water (or stock)
1 tbsp sugar
1/2 tsp salt
1 tsp sesame oil

• Slice the broccoli florets into slender bite-sized pieces.
   
• Parboil the broccoli florets for 3 minutes in a large pot of furiously boiling water. Immediately refresh the broccoli in a pot of ice water. Drain.
   
• Heat the peanut oil in a wok. Stir fry the garlic and ginger for 2 minutes. Add the broccoli, soy sauce, fish sauce, vinegar, water/stock, sugar and salt. Stir to blend. Remove the broccoli. Add the sesame oil to the remaining sauce. Season if required.
   
• Arrange the broccoli in a shallow platter. Pour the sauce over the broccoli and marinate for 3 hours at room temperature. Serve as-is.
   

Serves 4 as a small appetizer.

Back to recipe list