May 26, 2005
Broccoli, Sucanat and Soy Sauce
Posted by ryan at 11:46 AM in . | 2 Comments
Last night, I told Lulu about this recipe and she thought it sounded good, so I decided it was worth posting. Sucanat is less-refined sugar that has an earthy flavor. The earthiness can dominate desserts in a bad way, but compliments broccoli.
Cut up the broccoli (and the stem) into bite size pieces. Heat oil in a wok or large pan. Add the broccoli, a 1 T of sucanat and about 4 T of soy sause. Toss, turn down the heat, cover, and simmer until the broccoli is the consistency you want. I like mine pretty crisp.
Moral: Even if you were called Broccoli in Hebrew school because your Hebrew name is Bracha Leah, you can still learn to enjoy cooking and eating broccoli.
Comments
|
Chinese or Japanese soy sauce? Hmm, should I post here or narrow bridge for replies... Posted by: polamex at May 26, 2005 6:49 PM |
|
>Chinese or Japanese soy sauce? I use Chinese, but they'll both probably work in the just-there-to-add-salt way. Basically all of my vegetable recipes are "add salt and fat." Sometimes I get creative and add sugar or onion. >Hmm, should I post here or narrow bridge for >replies... I do check livejournal more often, and like way I can respond to comments individually, but I'll always be around here, too. Posted by: brette at May 27, 2005 7:51 AM |