I've already shared here how thrilled we are to have grown broccoli (well) for the first time this year. The other day, we brought in another head and I was happy to try a recipe I've had in my binder for at least a few years. It has been sitting there quietly waiting for us to grow broccoli so it could make itself useful.
I think it must have been thrilled to be pulled out if it's clear sleeve and laid on the counter beside a bowl of freshly picked, washed and chopped broccoli.
It was also, I'm sure, thrilled to have us enjoy the result of it's instructions and even more so to be shared here. This dish has kick. It's bold. It's delicious. It's no plain, steamed broccoli, so look out.
Gingered Broccoli (Moosewood Restaurant Cookbook)
1 head broccoli, cut into spears
1 tbsp. grated ginger root (I used the same amount minced ginger from a jar)
2 garlic cloves, sliced
1/4 cup rice vinegar
1 tbsp. hoisin sauce or sugar (I used brown sugar)
2 tbsp. soy sauce
Combine all ingredients except broccoli in a sauce pan and bring to a boil. Add broccoli spears. Cover and steam 7-10 minutes or until broccoli is tender, stirring occasionally. Serve with sauce drizzled over top.