Broccoli is the only veggie I will eat for free, everything else is under duress. If you see me eating peas know that I am being blackmailed because peas are the worst vegetable ever grown. I’d eat cabbage before peas, and I don’t even like cabbage and don’t you get me on my feelings about kale. But broccoli I could eat most days, not all days because I hate veggies and eat them because I have to. Goodness gracious how old am I?
The one place I like to eat broccoli is in a Thai or Chinese restaurant because their broccoli proper slaps and the flavouring is just so on point. I don’t know how they do it, but I will eat it in any establishment that does it in this way, and one place does a good broccoli side in London, is Hakkasan. I even order it for takeaway.
But if I am not able to have Broccoli in a restaurant then I make it at home and its pretty simple and oh so good.
INGREDIENTS:
- Extra virgin olive oil
- Garlic
- Salted butter
- A bit of soy sauce
- Broccoli
HOW TO:
- Heat; always start with heat. Heat up your pan on medium heat and make sure it’s hot.
- Once heated up toss in the garlic, I tend to use a lot of garlic because I like garlic.
- Toss in the butter and coat the garlic in it.
- Season with any type of seasoning you have in your pantry, there are no hard and fast rules about that here. Here are some of my preferred seasoning; ground white pepper, ginger powder, thyme, and a bit of soy. Salt to taste.
- Stir fry for about 3-4 minutes no longer because you want your broccoli to be firm and crunchy not limp; nothing is sadder than a limp broccoli.
- You’re done just when you think you want to stay on for longer.
Bon appetit.