Asian Broccoli is a healthier alternative to the traditional American side. This broccoli strain is far less processed and higher in nutrients. This variety of broccoli is more nutritious than its European counterpart, which makes it more beneficial to your health. In fact, the asian-style broccoli is even more nutritious than broccoli with as little as 20% of the calories as in regular broccoli. The broccoli strain comes from the oval leaves of the Turnip leaf, which is a staple of Chinese cuisine. Asian Broccoli is a healthy choice as it is high in vitamins, minerals and antioxidants.
Although you will taste the asian broccoli’s distinct flavor, it is actually quite mild and has a milder, sweeter flavor. It has a slight bitter taste unlike other vegetables and does not have a strong after taste like most other leafy vegetables. If you are looking for a complex taste in your recipe, then you might not like the asian broccoli as it lacks that complexity. However, there are subtle sweet flavors that can be added to the recipe to make it even sweeter and more Complex.
Most chefs use kosher salt to season the florets in their broccoli recipes, but I prefer to use white pepper as it gives me a much different taste. The only difference between using kosher salt and white pepper is that one will definitely taste a lot more like the real thing. If you want a less intense taste, then you can use just kosher salt and simply use a tiny amount of white pepper to give the florets a mild flair.
First of all, cook the broccoli until it becomes tender and when you see that the underside is soft, you are ready to flip the florets. Using a rubber spatula, gently flip each piece of broccoli until it is evenly coated with the mixture of white pepper and kosher salt. When flipping, do not use the full force that you would normally use to flip regular vegetables. Just start off light and then bring the heat up to medium-high. It is also important to use a non-stick skillet for this recipe. The goal is to brown the broccoli thoroughly, so don’t put too much pressure on it while flipping.
When you have successfully flipped your broccoli and vegetables, it is important to coat them with olive oil before adding them to the sauce. The sauce should be flavored with soy sauce, sesame oil, garlic, and white pepper. To enhance the flavor, you can add sesame seeds to the mix, but be sure to only mix a little at a time. Once your mixture is blended well, you can then add the tofu and water and mix thoroughly. Bring the heat up to high and allow the tofu to cook for about five minutes or until the color has changed to a golden brown.
Asian Broccoli Recipe
If you want to improve the flavor of this dish, then you can also substitute the soy sauce for a brown sugar paste. For the last step, just pour the prepared sauce into a bowl and add chopped scallions, dried ginger, sesame seeds, and corn starch. Stir the mixture until everything is evenly mixed. The sauce should be slightly thickened. Then, serve this Chinese broccoli stir-fry with brown sugar tortilla chips or sliced baguette as a appetizer. It is also a great starter dish for a day of Asian food eating.
When you are making this recipe, you need to be careful that the soy beans and broccoli do not stick together. You need to carefully break apart the beans with a fork. Use a tablespoon of sesame oil and lightly fry the ginger and scallions. When these ingredients are fully fried, add the soy milk and mix thoroughly. This can be served as a healthy lunch option, especially if you make it with brown sugar tortilla chips.
The secret to this recipe is using a thin aluminum foil to hold the whole mixture together. I like to use four sheets of foil and place the mixture directly on the sheet pan. Bring the temperature down so that the vegetables cook quickly. As an added precaution, you may want to preheat your oven to 200 degrees before beginning this recipe.