broccoli with garlic sauce
Dec. 8th, 2003 11:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cellioTonight for the choir dinner I made broccoli with garlic sauce. I found a recipe that involved the microwave rather than stir-frying, and thought that would be more resilient for a potluck situation. I'm reasonably pleased with how it came out, though I expected a slightly thicker sauce from the description. But it's something I would definitely make again.
Recipe (adapted from something from the Splenda folks, and scaled for about 20 people):
2 "units" fresh broccoli [1]
2 bunches of scallions, chopped
1 bulb garlic, minced [2]
0.5C water [3]
2T soy sauce
2T cornstarch
2t Splenda (I assume sugar would work :-) )
3T chopped cilantro (about 3/4 of a package)
1-2t sesame oil
Chop broccoli and put in casserole.
Combine everything else except the seasme oil and pour over broccoli. Nuke (covered) for 4-5 minutes, stir (making sure to get sauce up from bottom), repeat. (I ended up going a total of 11 minutes, presumably due to the large volume.) Sauce should thicken to coat broccoli.
Stir in oil and serve.
[1] Locally the grocery store sells bunches of broccoli, usually 2-3 stalks held together with a rubber band. Two of those. Didn't think to weigh -- maybe 3 pounds?
[2] Bulb, not clove. I think this was the right amount of garlic, or a bit on the underpowered side. I get the impression that some folks might have thought it a bit much.
[3] The recipe called for beef broth, but the only buillon I had has MSG in it and one of the attendees is allergic, so I just used water this time.
(I need a food icon, but am not feeling inspired. Any takers?)
Update 12/9/03: Does not reheat well.
Recipe (adapted from something from the Splenda folks, and scaled for about 20 people):
2 "units" fresh broccoli [1]
2 bunches of scallions, chopped
1 bulb garlic, minced [2]
0.5C water [3]
2T soy sauce
2T cornstarch
2t Splenda (I assume sugar would work :-) )
3T chopped cilantro (about 3/4 of a package)
1-2t sesame oil
Chop broccoli and put in casserole.
Combine everything else except the seasme oil and pour over broccoli. Nuke (covered) for 4-5 minutes, stir (making sure to get sauce up from bottom), repeat. (I ended up going a total of 11 minutes, presumably due to the large volume.) Sauce should thicken to coat broccoli.
Stir in oil and serve.
[1] Locally the grocery store sells bunches of broccoli, usually 2-3 stalks held together with a rubber band. Two of those. Didn't think to weigh -- maybe 3 pounds?
[2] Bulb, not clove. I think this was the right amount of garlic, or a bit on the underpowered side. I get the impression that some folks might have thought it a bit much.
[3] The recipe called for beef broth, but the only buillon I had has MSG in it and one of the attendees is allergic, so I just used water this time.
(I need a food icon, but am not feeling inspired. Any takers?)
Update 12/9/03: Does not reheat well.
(no subject)
Date: 2003-12-10 10:30 am (UTC)In my experience, broccoli never does. When I'm having Chinese food, I'll almost always eat all of the broccoli the first time around, and leave the meat for the reheating...
That said -- sounds very tasty! Thanks for the recipe...