Don’t let your broc­coli get over­cooked

Cecil Whig - - JUMPSTART - By Re­Becca Bent

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.

PHOTO COUR­TESY OF RE­BECCA BENT

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