I am very fond of the Broccoli Bowl at a local restaurant Aja Noodle. Basically a stir fry with mainly broccoli, but with a different sauce. The sauce has flavors for ginger and cilantro. Also the dish is served with a healthy sprig of cilantro, a lime wedge and a portion of white rice. My rendition is not a perfect match, but close and I like it nevertheless.
1 head broccoli florets
12 scallions
1 white onion
1 carrot
1 red pepper
2 tbls fresh grated ginger
1 bunch cilantro
2 tbl sweet chili sauce (available in the Asian section)
1 cup stock
2 tbl oil
Half the battle is cutting the vegetables correctly. Cut broccoli into bite size florets. Cut onion into thick slices, maybe one inch, so you will only get a few slices from an onion. The cut each ring into inch squares. Cut the red pepper similarly. For the carrots I use a zester and make a mound of carrot zest. Scallions can be just sliced as normal.
To make the sauce
Sauté scallions in 1 tbl oil until cooked. Add 1 tbl ginger and sauté one minute. Add 2 tbl of sweet chilli sauce. Cook for 1 minute. Add 1 tbl finely chopped cilantro. Cook for one minute To this add your 1 cup of stock. I’ve only tried chicken stock, but I am sure vegetable stock would work, as would perhaps a light white wine, or maybe just maybe a JW Dundee’s Pale Ale. I’ll get back to you on that theory.
Simmer this on low to reduce to ½ volume.
To make Vegies
Saute white onions, scallions bell peppers in 1 tbl oil. Cook until done. Add broccoli and scallions. Cook until broccoli is almost done, but still crunchy, about 2 minutes. Add sauce, carrots, 1 tbl fresh diced ginger, and 1 tbls fresh chopped cilantro, and finish cooking until broccoli is done. Serve with rice, lime wedge and cilantro sprig in a large bowl.
1 head broccoli florets
12 scallions
1 white onion
1 carrot
1 red pepper
2 tbls fresh grated ginger
1 bunch cilantro
2 tbl sweet chili sauce (available in the Asian section)
1 cup stock
2 tbl oil
Half the battle is cutting the vegetables correctly. Cut broccoli into bite size florets. Cut onion into thick slices, maybe one inch, so you will only get a few slices from an onion. The cut each ring into inch squares. Cut the red pepper similarly. For the carrots I use a zester and make a mound of carrot zest. Scallions can be just sliced as normal.
To make the sauce
Sauté scallions in 1 tbl oil until cooked. Add 1 tbl ginger and sauté one minute. Add 2 tbl of sweet chilli sauce. Cook for 1 minute. Add 1 tbl finely chopped cilantro. Cook for one minute To this add your 1 cup of stock. I’ve only tried chicken stock, but I am sure vegetable stock would work, as would perhaps a light white wine, or maybe just maybe a JW Dundee’s Pale Ale. I’ll get back to you on that theory.
Simmer this on low to reduce to ½ volume.
To make Vegies
Saute white onions, scallions bell peppers in 1 tbl oil. Cook until done. Add broccoli and scallions. Cook until broccoli is almost done, but still crunchy, about 2 minutes. Add sauce, carrots, 1 tbl fresh diced ginger, and 1 tbls fresh chopped cilantro, and finish cooking until broccoli is done. Serve with rice, lime wedge and cilantro sprig in a large bowl.
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