Chinese Broccoli With Anchovies Recipes

BROCCOLI WITH ANCHOVIES AND GARLIC

Steps:

• Cut off the broccoli tops into individual florets. Cut the stems crosswise into 2-inch lengths. Trim off the outside of the stems and cut the trimmed pieces diagonally into 1/4-inch slices. There should be about 6 cups in all.
• Bring enough water to a boil to cover the broccoli when it is added. Add salt and the broccoli pieces and cook 3 minutes. Drain.
• Heat the oil in a skillet and add the broccoli pieces. Cook, stirring, over relatively high heat, and add the garlic, pepper flakes and anchovy paste. Cook, tossing and stirring the ingredients together, about 1 minute. Serve.

LEMONY BROCCOLI WITH ANCHOVIES

Steps:

• Chop 1 bunch broccoli into florets; peel and slice the stems. Cook in 1 to 2 inches salted boiling water until tender, 5 minutes. Drain. Cook 1 clove chopped garlic, 3 to 5 minced anchovy fillets and a pinch of red pepper flakes in a skillet with 3 tablespoons olive oil over medium heat, 30 seconds. Add the broccoli, the juice of 1/2 lemon and salt. Drizzle with olive oil.

CHINESE BROCCOLI

Steps:

• Bring a large pot of lightly salted water to a boil. Add the Chinese broccoli and cook uncovered until just tender, about 4 minutes. Drain and set aside.
• Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, hoisin sauce, ginger, and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 5 to 7 minutes. Toss the broccoli in the sauce and serve.

SPAGHETTI WITH BROCCOLI & ANCHOVIES

Steps:

• Cook the spaghetti in a large pan of boiling salted water, according to packet instructions. Cut the broccoli into small florets, thinly slice the thick stalks and throw into the pan of pasta for the last 3 minutes of cooking time.
• Meanwhile, heat 3 tablespoons of olive oil in a frying pan, add the anchovies and chillies and fry briefly. Add the breadcrumbs and cook, stirring, for about 5 minutes until the crumbs are crunchy and golden.
• Drain the spaghetti and return to the pan. Toss with three quarters of the crumb mixture, some salt and pepper and another 2 tablespoons of olive oil. Serve each portion sprinkled with the remaining crumbs.

CHINESE BROCCOLI WITH ANCHOVIES

Steps:

• Split the large stalks of gai lan in half lengthwise. Place a large sauté pan over high heat and add the oil. When the oil begins to shimmer, add the garlic and anchovies and cook, pressing on the anchovies with a wooden spoon until they dissolve and the garlic lightly browns. Add the gai lan and toss in the sauce to coat. Pour in the rice wine and let it reduce for 1 minute. Add the chicken broth and fish sauce, bring to a boil, cover and steam until almost tender, 2 to 3 minutes. Uncover and cook at a lively simmer until the gai lan is tender and the sauce has evaporated slightly. Serve with white rice and the crisp pork with scrambled eggs.

BROCCOFLOWER WITH ANCHOVIES AND GARLIC

Steps:

• Cook broccoflower in 2 batches in a 5- to 6-quart pot of boiling salted water< > until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain florets and pat dry with paper towels.
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add anchovies and red pepper flakes and sauté, stirring, until anchovies are dissolved, about 1 minute, then add florets and toss to coat. Add pine nuts, raisins, and salt to taste and sauté, stirring, until heated through, about 2 minutes. Remove from heat and stir in parsley.

BRAISED BROCCOLI WITH GARLIC, ANCHOVIES & WINE

Steps:

• Put oil into a skillet that has a lid, turn heat to medium and saute the garlic& anchovies, stir occasionally 3-5 minutes or until the anchovies begin to break up and the garlic begins to color Add broccoli, stirring for 3-4 minutes, add wine and let it simmer for about a minute Cover, turn heat to medium low and cook for 2-3 minutes.
• Uncover turn heat to medium and continue cooking until the wine has evaporated apprx 5 minutes Season.
• Serve hot or at room temperature.

BROCCOLI WITH GARLIC AND ANCHOVIES

Steps:

• Heat oil in a large, heavy skillet over medium until hot but not smoking. Add broccoli (in a single layer, if possible), and cook, without turning, until bottom sides are nicely browned, 3 to 4 minutes.
• Add garlic and anchovies, and season with a pinch of salt and pepper; flip broccoli pieces. Cook, stirring, until garlic and anchovies are fragrant, 1 to 2 minutes. Add the water, and continue cooking until broccoli is just tender (the stalk should provide little resistance when pierced with the tip of a sharp knife), 5 to 6 minutes.
• Remove from heat. Season with more pepper, and add vinegar to pan, stirring to coat broccoli. Serve hot.

BROCCOLI WITH GARLIC AND ANCHOVIES

Steps:

• Heat the olive oil in a large straight-sided skillet over medium-high heat. Toss in the garlic; once the garlic is sizzling, add the anchovies. Cook and stir until the anchovies dissolve and sizzle in the oil, about 1 to 2 minutes.
• Add the broccoli to the skillet, and season with the peperoncino and salt. Pour 1/2 cup of water into the skillet, bring to a simmer, cover, and cook until the broccoli is tender, about 4 to 5 minutes. Remove the lid, and increase heat to high to boil away any excess liquid. Serve.