Broccoli With Soy Sauce Recipes

Steps:

• Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.
• For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well.
• In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature.

Steps:

• Trim the broccoli into florets.
• Bring a large saucepan of water to the boil and boil the broccoli for 3-4 minutes.
• Drain and keep the broccoli warm.
• Fry the garlic for 2 minutes, then add the broccoli and soy sauce. Turn to coat the broccoli evenly.
• Warm through and then serve.

Steps:

• Combine soy sauce, honey and ginger in a jug and set aside.
• Place a large steamer over a wok or large saucepan of simmering water (I use an electric steamer).
• Place broccolini in steamer and cook covered for 6 to 7 minutes or until just tender and then transfer to a bowl.
• Add sauce mix and toss to combine and sprinkle with sesame seeds.

Steps:

• Place the broccoli in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender., Meanwhile, in a small saucepan, combine the sugar, oil, soy sauce and vinegar. Cook and stir over medium heat until sugar is dissolved. Transfer the broccoli to a serving bowl. Drizzle with soy sauce mixture; sprinkle with sesame seeds.

Steps:

• Put the garlic cloves and oil in a small heavy-bottomed saucepan; bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender; turn off the heat and add the red pepper flakes and 1/2 teaspoon salt; immediately pour into a heat-proof container to stop the cooking; allow to cool to room temperature.
• For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender; drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled (this process stops the cooking and sets the bright green colour); drain well.
• In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic; taste and adjust seasonings, to taste, and serve cold or at room temperature.