Not too long ago, we made a cauliflower series and it seemed a good idea to do the same with broccoli. A full sized broccoli is too much for one single, so we’re splitting it over two recipes. And there are likely more to come! 🙂
This recipe has an Oriental touch and you’ll need a decent wok pan. One of the many condiments to add is soy sauce. These days you can find it in most supermarkets in small bottles. Although it’s a bit exotic, I think you should have it in your cupboard at all times. You can serve rice or noodles alongside, but some quinoa won’t go amiss either!
Each recipe of this series describes how to process and divide the broccoli, so you can start with whichever one you like! If this is your second broccoli excursion, just skip the introduction ‘Processing the broccoli’!
- Broccoli and chicken wok
- Broccoli soup with Provençal pull-apart bread
Broccoli and chicken wok
Processing the broccoli
Turn the broccoli upside down on a cutting board and cut the ‘roses’ from the main stem. Avoid as much of the stem as possible, but make sure the roses don’t fall apart.
Keep about 150-200 gr to use in the wok. The rest we’ll use to make the green soup.
Separate the stems (about 150 gr from the roses (about 100 gr). The stems are tough and need to boil for a while, the roses are soft and need only a few minutes. We’re not wasting anything, so we’ll throw in the big main stem as well! Don’t forget to cut off the hard, dried end of it.
Cook the noodles, rice or quinoa according to the instructions on their packagings.
Put a wok pan over high heat with a dash of oil.
Rinse off the chicken breast with cold water and dab dry with some paper towels. Cut the breast into strips, transversely, not lengthwise. We want short strips.
Add the chicken to the wok. Make sure the strips are spread out and not stacked on top of one another. Let it fry without stirring.
Peel the onion and cut into halves.
Cut the broccoli into bite-sized roses that are easy to grab with chopsticks.
Stir the chicken strips and cut the onion into crescents over the wok.
Take the ginger out of the freezer* and grate about half a thumb’s length (or 1 tablespoon) over the wok. Stir together.
Add the broccoli to the pan with 2 tablespoons of soy sauce, 2 tablespoons of water and a couple of turns of the pepper mill.
Stir fry for about 5 minutes over high heat. Shake or stir about halfway through.
Season to taste with some extra soy sauce, pepper and/or salt. When the cooking moisture is all but gone and the broccoli roses are al dente, it’s done!
Be sure to break out the chopsticks! 🙂
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Carine prefers eating raw broccoli to cooking it. Nevertheless she liked this recipe. And we already know Carine’s a noodle-fan, so guess what, she served noodles on the side.
Her father taught her to just throw everything together, so Carine’s tip is to just mix everything in for the best result. 🙂
Maya added extra bell peppers and soy bean sprouts for some veggie extravaganza, and she served it with rice. Yummy and easy is what she said!
And Pieter couldn’t agree more! He inaugurated his brand new wok pan with this dish, and they’re both deemed fit for service! 🙂
Pieter’s tip: red onions fit perfectly!
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Have fun cooking and… bon appétit! 🙂