Slow-Cooked Broccoli with Soy Sauce
From the Matthew Amster-Burton collection
| Serves | 2 to 3 |
Introduction
Don’t skimp on the peanut oil, which will be deliciously absorbed by the broccoli. The garlic will turn into irresistible brown, chewy slices by the end.
Ingredients
| 3 | Tbsp. cold-filtered peanut oil, such as Lion & Globe | |
| 4 | cups small broccoli florets and peeled, sliced stems (about 8 ounces) | |
| 2 | large cloves garlic, peeled and sliced | |
| ~ | Crushed red pepper flakes | |
| ~ | Salt | |
| ~ | Soy sauce |
Steps
- Heat the oil in a large skillet over medium heat. Add the broccoli, garlic, a light sprinkle of salt, and crushed red pepper flakes to taste. Stir well.
- Reduce the heat to low. Cook uncovered for 45 minutes, stirring occasionally.
- As you approach the 45-minute mark, taste a piece of broccoli. If it’s still crunchy, add a tablespoon of water, put a lid on the pan, and cook covered for 5 minutes or until the broccoli is tender. Season with soy sauce to taste and serve hot or warm.
Notes
Read more about peanut oil in Matthew Amster-Burton’s column about liquid oils.
This content is from the Matthew Amster-Burton collection.