It's every day food. It's wonderful.
Timing is important in this recipe. The broccoli won't be cooked after only five minutes of steaming. However, be sure to have the sauce ready by then. Add it to the drained broccoli, cover, and let rest for five minutes so that the flavors can meld and the broccoli can finish cooking. Another five minutes? Too many, trust me.
~ more broccoli recipes ~
~ Never-the-Same Steamed Broccoli, where I first learned about the real trick for great steamed broccoli that starts with aggressive trimming with a carrot peeler and a knife ~
~ more Weight Watchers one-point recipes ~
~ more favorite vegetable recipes (this was my very favorite recipe in October 2005) ~
BROCCOLI with GARLIC OYSTER SAUCE
Hands-on time: 15 minutes
Time to table: 25 minutes
1 pound broccoli, trimmed aggressively (see ALANNA's TIPS)
1 generous tablespoon minced garlic (from a jar!)
3 tablespoons oyster sauce
1/2 cup chicken broth
1 teaspoon sesame oil
Bring an inch of water to boil in a steaming pan. Transfer broccoli to steamer basket. When the water is boiling, place the basket inside the pan, COVER and let steam for five minutes. Turn the heat off, leave the cover on and let rest for five minutes to finish cooking.
Meanwhile, assemble the sauce ingredients in a small pan and bring to a boil. Toss with the broccoli and serve.
Per Serving: 51 Cal (23% from Fat, 26% from Protein, 51% from Carb); 4 g Protein; 2 g Tot Fat; 0 g Sat Fat; 8 g Carb; 3 g Fiber; 72 mg Calcium; 1 mg Iron; 468 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point
"Cut the last 1/4" from the end of the stalks, use a paring knife to trim any gnarly stumps or little branches from the stalks and then, using a vegetable peeler, peel the tough outer skin from the stalks, starting at the base of the flower and going to the end of the stalks. Some larger stalks have a fairly thick skin and may need two passes of the peeler...you can tell when you got it all when the inner flesh of the stalk is exposed...it has a softer wet-green look, with no fibers visible and a consistency like a cut radish or potato.
Cut the broccoli into serving portions...I usually cut it crosswise into three pieces - the flower and two pieces of stalk about 2 1/2 - 3" long. Then divide the flowers from each other and halve or quarter the stalk pieces lengthwise. For uniform cooking, the flower stems should be about the same diameter as the quartered or halved stalk pieces."
StephenCooks adds this note about making ahead.
"I frequently cook a large amount of broccoli. I remove the portion I need immediately and covering it for a few minutes as you describe, I shock the remaining brocolli in cold water to totally stop the cooking. This leaves the brocolli slightly undercooked and ready to be reheated without being mushy for the next meal (microwave or quick steam) OR a nice crunchy addition to salads fully cooked brocolli is too soft. It keeps really well in the refrigerator."
CREDIT WHERE CREDIT'S DUE
Broccoli technique from StephenCooks
Adapted from Gourmet, February 2004