Broccoli With Sake Wasabi And Ginger Butter Recipes

GINGER BROCCOLI

Steps:

• In a large skillet with a lid, heat oil over medium; add broccoli, garlic, and ginger. Cook until broccoli is bright green and ginger is fragrant, about 2 minutes.
• Add 1/2 cup water; cover, and cook until broccoli is crisp-tender, 6 to 8 minutes. Remove from heat; add lemon juice. Season with salt and pepper; toss to combine. Serve.

BROCCOLI WITH GARLIC BUTTER AND CASHEWS

Steps:

• Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
• While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

BROCCOLI WITH WASABI SAUCE

Steps:

• Bring the water and salt to a boil. Cook the broccoli until it's crisp-tender and still a bright green in color. Drain, and refresh very briefly with cold running water. (Note: you can skip this step if you're not in a hurry and have time to cool the broccoli.).
• In the meantime, mix together all the remaining ingredients except the wasabi in a small pan, and stir over a low heat until the sugar is melted.
• Let cool, and add the wasabi, reserving 1/2 tsp or so. Mix well until the wasabi is dissolved.
• Pour the sauce over the broccoli and mix well.
• Serve at room temperature or chilled, optionally with a little additional wasabi on the side for people to mix into the broccoli as they eat it (if they really like wasabi).

STEAMED BROCCOLI WITH GINGER

Steps:

• In a steamer place the stems on the bottom, slice 3 thin slices of ginger, place over stems and top with broccoli florets. Steam broccoli for 5 minutes.
• Grate the rest of the ginger, there should be about 2 teaspoons. Mix the ginger with soy, vinegar, and sesame oil, and toss with broccoli (remove the ginger slices before serving). Arrange on platter, top with red pepper, scallions and sesame seeds
• TIP:
• LOOKS LIKE BROCCOLI.... BROCCOLI RABE
• Trim off the bottom, tough stems of the broccoli rabe, wash well. Slice stems into 1/2-inch pieces and saute with whole peeled garlic cloves in olive oil. After 5 minutes add florets, saute until slightly tender, add a pinch of Italian red pepper and serve over pasta.

CHINESE BROCCOLI WITH GINGER SAUCE

Steps:

• Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves. In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar.
• Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add only the broccoli stalks and stir-fry 1 to 1-1/2 minutes until the stalks are bright green. Add the leaves and stir-fry 1 minute until the leaves are just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables.
• Note: To make ginger juice, grate a small amount of ginger and then squeeze it with your fingers to extract the juice.

GINGER AND GARLIC BROCCOLI

Steps:

• Cut broccoli into 1-inch flowerets. Trim and peel stems and cut into 1/4-inch slices.
• In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and cook gingerroot and garlic, swirling skillet occasionally, until just golden. With a slotted spoon transfer gingerroot and garlic to paper towels to drain.
• Add broccoli to skillet and cook, stirring frequently, until browned well, about 5 minutes. In a small bowl stir together water, soy sauce, and vinegar. Add mixture to skillet and cook until most liquid is evaporated, about 1 minute. Serve broccoli sprinkled with gingerroot and garlic.

GINGER BROCCOLI

Steps:

• Saute the broccoli over medium heat in sesame oil for 8 minutes.
• While broccoli is cooking, stir together the soy sauce, ginger, and sugar, stirring until sugar dissolves.
• Add the soy mixture to the broccoli along with the water, cover and simmer for 2 minutes more.
• Serve at once.

BROCCOLINI WITH SESAME AND GINGER

Steps:

• Heat a large skillet over medium. Add sesame seeds and toast, tossing, until golden, about 3 minutes. Transfer to a small bowl.
• Return skillet to heat and add vegetable oil. Add broccolini, garlic, ginger, and water. Cover and cook, stirring occasionally, until broccolini is crisp-tender, about 12 minutes. Add soy sauce and cook until it evaporates, 30 seconds. Top with sesame oil and sesame seeds.

WASABI-AE (BROCCOLI WITH WASABI SAUCE )

Steps:

• Bring the water and salt to a boil. Cook the broccoli until it's crisp-tender and still a bright green in color. Drain, and refresh very briefly with cold running water. (Note: you can skip this step if you're not in a hurry and have time to cool the broccoli.).
• In the meantime, mix together all the remaining ingredients except the wasabi in a small pan, and stir over a low heat until the sugar is melted. Let cool, and add the wasabi, reserving 1/2 tsp or so. Mix well until the wasabi is dissolved.
• Pour the sauce over the broccoli and mix well. Serve at room temperature or chilled, optionally with a little additional wasabi on the side for people to mix into the broccoli as they eat it (if they really like wasabi).

BROCCOLI WITH GINGER

Steps:

• Cut florets into 2-inch-wide pieces. Trim stems and peel with a knife, then slice crosswise 1/4 inch thick. Cook broccoli in a large pot of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté ginger, stirring, until fragrant, about 15 seconds. Add broccoli and salt and sauté , stirring, until just tender, 2 to 3 minutes.

SQUASH AND BROCCOLI WITH GINGER BUTTER

Steps:

• Steam broccoli and squash until just tender, about 5 minutes. Melt butter in heavy large skillet over medium heat. Mix in chopped ginger and ground ginger. Add broccoli and squash and toss to coat. Season mixture to taste with salt and pepper and serve immediately.

BROCCOLI WITH SAKE WASABI AND GINGER BUTTER

Steps:

• Prepare wok or steamer with boiling water. Blend wasabi with sake in bowl; stir in ginger and juices.
• Stir in butter until blended. Pack into a ramekin and use immediately; or roll into a 1 inch cylinder and chill or freeze.
• Place broccoli in shallow bowl. Place boel in wok or steamer over boiling water. Cover and steam until broccoli is tender, about 5 mintues.
• In a serving bowl, toss broccoli with wasabi butter to taste.