Sunday, May 23, 2010

Broccoli in Garlic and Hoisin Sauce

My good friend Jeanne typically can NOT cook.  She can, however, make THE best stir-fry rice.  This morning she dropped off a fresh batch for us.  So, tonight I made grilled chicken tenders marinated in hoisin, Jeanne's stir-fry rice and our favorite broccoli dish.

If Broccoli in Garlic and Hoisin was the only way to eat broccoli, I would be in heaven!  The broccoli is gently blanched and quickly stir-fried with oil, garlic, and hoisin until it has a slight crust.

Broccoli in Garlic and Hoisin Sauce
1 pound broccoli
3 garlic cloves; minced
2 teaspoons minced fresh ginger
1 teaspoon canola oil
1 tablespoon water
1 ½ tablespoons hoisin sauce
¼ teaspoon salt

1.  Fill a large stockpot with 8 cups water and bring to boil.  Cut broccoli into florets and cut stems into bite-sized pieces.  Blanch broccoli for one minute then drop into an ice bath immediately.  Drain and dry on a paper towel.
2. In a large skillet or wok, stir-fry the broccoli, garlic and ginger in oil for 2-3 minutes until broccoli is crisp tender. Add the water, hoisin sauce and salt. Cook and stir until sauce is thickened.

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