Don’t let your broccoli get overcooked
This might seem like a boring recipe, however, if you love broccoli, you know how critical it is that its done right.
I recommend that the broccoli is steamed and the sauce is prepared separately. I find when you try and do them together, the overall taste suffers. Either the broccoli becomes overcooked or the sauce doesn’t thicken. This concept works with all veggies that require a sauce — the trick is to thicken the sauce before you dress the vegetables. The Secret to Great Broccoli Makes four very generous servings For the sauce: 2 tablespoons hoisin sauce 2 teaspoons minced ginger 2 teaspoons minced garlic 2 tablespoons soy sauce 2 tablespoons finely chopped cilantro 2 teaspoons sesame oil
fresh About 1 teaspoon corn starch (you might need a tiny bit more)
For the broccoli: 6 heads broccoli, cut into 1-inch florets Prepare the sauce. In a small pot over medium heat, whisk together the hoisin, ginger, garlic, soy sauce, cilantro and oil. Cook it for four minutes and turn off the heat.
Now prepare the broccoli. In a medium pot with a tightly fitted lid, lightly steam the broccoli for a full two minutes until al dente. (This means that the timer starts when the water is boiling in the pot.) It’s important to only steam for two minutes. Even if the broccoli looks too green — take it out. It will continue to cook.
While the broccoli is steaming (this recipe is all about multi-tasking), turn your attention back to finishing off the sauce. Turn the heat back to medium and sprinkle the corn starch into the sauce. Whisk it until there are no lumps. The sauce will start to thicken in about one to two minutes. Turn off the heat.
When the broccoli is done, drain the water and place the broccoli back into the pot. Scrape the sauce from the sauce pot and drizzle it over the broccoli. Mix everything together until everything is well coated. Serve immediately.
Cooking at Home is a weekly column where Rebecca dishes on what she’s been making.