Broccoli With Sake Wasabi And Ginger Butter Food

CHINESE BROCCOLI STIR-FRY

Steps:

• First, prepare the Chinese broccoli. Wash them thoroughly in a big bowl of water, agitating the water and rubbing the leaves to loosen any dirt. Then allow them to soak for about 5-10 minutes to allow the dirt/sand to settle at the bottom of the bowl. Repeat twice, for a total of three washings.
• Trim away any tough ends. Larger, thicker gai lan stems can get tough at the bottom of the stalk, so trim a ¼-inch off the ends, and use a paring knife or peeler to remove the outer layer of the bottom stem (which can be too fibrous to eat), similar to what you would do with asparagus. Then slice on a diagonal into 2 to 2 ½ inch pieces.
• If desired, mix the salt, sugar, white pepper, and msg (if using), so you can add them to the vegetables all at once. When you're stir-frying, you want everything close at hand so you can focus on building wok hei.
• Heat your wok over medium-high until it's just smoking. Spread the oil around the perimeter of the wok. Add the ginger slices, and cook for 10-15 seconds, or until they're fragrant and just starting to caramelize (this will happen very quickly if your heat is high enough).
• Add the garlic, followed immediately by the Chinese broccoli. Using a scooping motion, stir-fry with your wok spatula for 10 seconds to coat everything in the oil and evenly distribute the ginger and garlic.
• Increase the heat to high. Add the clear rice wine around the perimeter of the wok.
• Push all of the Chinese broccoli into the middle of the wok in a small pile. Cover the wok for 1 minute. Steam will cook the vegetables, and the sides of your wok should superheat.
• Remove the wok lid. Gripping the wok by the handle, use your spatula to drag the Chinese broccoli around the sides of the wok. This will create a searing, wok hei effect. Next add the salt, sugar, white pepper and msg (if using).
• Stir-fry for another 30 seconds, or until the gai lan has reached the desired tenderness. If the vegetables look too dry at this point, add a splash of hot water or chicken stock. Serve.

WASABI-AE (BROCCOLI WITH WASABI SAUCE )

Steps:

• Bring the water and salt to a boil. Cook the broccoli until it's crisp-tender and still a bright green in color. Drain, and refresh very briefly with cold running water. (Note: you can skip this step if you're not in a hurry and have time to cool the broccoli.).
• In the meantime, mix together all the remaining ingredients except the wasabi in a small pan, and stir over a low heat until the sugar is melted. Let cool, and add the wasabi, reserving 1/2 tsp or so. Mix well until the wasabi is dissolved.
• Pour the sauce over the broccoli and mix well. Serve at room temperature or chilled, optionally with a little additional wasabi on the side for people to mix into the broccoli as they eat it (if they really like wasabi).

GINGER BROCCOLI

Steps:

• In a large skillet with a lid, heat oil over medium; add broccoli, garlic, and ginger. Cook until broccoli is bright green and ginger is fragrant, about 2 minutes.
• Add 1/2 cup water; cover, and cook until broccoli is crisp-tender, 6 to 8 minutes. Remove from heat; add lemon juice. Season with salt and pepper; toss to combine. Serve.

BROCCOLI WITH WASABI SAUCE

Steps:

• Bring the water and salt to a boil. Cook the broccoli until it's crisp-tender and still a bright green in color. Drain, and refresh very briefly with cold running water. (Note: you can skip this step if you're not in a hurry and have time to cool the broccoli.).
• In the meantime, mix together all the remaining ingredients except the wasabi in a small pan, and stir over a low heat until the sugar is melted.
• Let cool, and add the wasabi, reserving 1/2 tsp or so. Mix well until the wasabi is dissolved.
• Pour the sauce over the broccoli and mix well.
• Serve at room temperature or chilled, optionally with a little additional wasabi on the side for people to mix into the broccoli as they eat it (if they really like wasabi).

GINGER BROCCOLI

Steps:

• Saute the broccoli over medium heat in sesame oil for 8 minutes.
• While broccoli is cooking, stir together the soy sauce, ginger, and sugar, stirring until sugar dissolves.
• Add the soy mixture to the broccoli along with the water, cover and simmer for 2 minutes more.
• Serve at once.

LEE WAN CHING'S CHINESE BROCCOLI WITH GINGER SAUCE

Steps:

• 1. Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves. In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar.
• 2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add only the broccoli stalks and stir-fry 1 to 1 1/2 minutes until the stalks are bright green. Add the leaves and stir-fry 1 minute until the leaves are just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables.