Broccoli (Jerry's Stir Fry) - xpost

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Xpost TNT, Veg, MC-Rec

 

 

My husband is a wonderful cook and has made this dish (he created) several

times in order to get it 'right' so that I can post it to you. Most of the

wording is his. We just had this dish for lunch with a banana and half a

grapefruit on the side. Very good and low calories. Hope you like it.

 

Brenda Adams

 

* Exported from MasterCook *

 

Broccoli (Jerry's Stir Fry)

 

Recipe By : Jerry Adams

Serving Size : 3 Preparation Time :0:00

Categories : Broccoli

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium onion -- sliced

medium to large size - 1-1/2 cups

3 tablespoons olive oil -- separated

or more

1 large head broccoli -- bite sized pieces

(6 cups broccoli)

2 cloves garlic -- minced

to 4 cloves

1/2 teaspoon red chili pepper flakes

or more to taste

1 tablespoon soy sauce -- see note

salt and pepper to taste

1 teaspoon ginger -- minced

 

Make sure the garlic and peppers(if you chopped your own) are prepared and

ready to throw in before you turn on the burners. Make sure the broccoli

is cut up into pretty small pieces (maybe 4 pieces per mouth-full so they

don't overwhelm the rest of the dish).

 

Place 2 tablespoons of the olive oil in a large frying pan and add the

onions and the red pepper flakes.

 

Put broccoli into a medium saucepan with about 1-inch of water at bottom of

pan. (Water does not have to cover the broccoli.)

 

Turn each of these pans onto high heat.

 

With a pancake turner, frequently stir onion. Be sure to scrape the good

brown stuff that accumulates at the bottom of the pan. When the onions are

partially browned, add the garlic, and optional ginger.

 

Note: (If onions and ginger brown and are finished before broccoli is

tender, then pull onion/ginger pan from heat and wait until broccoli is

tender before putting onions back on heat.)

 

Note: Broccoli " doneness " is a matter of taste, and this is made to my

" taste. " Obviously, you don't want it so done that it gets mushy. On the

other hand, if its too crisp, its unpleasant to bite into it and to chew

it. The trick is to catch it at just the right moment. If you stab it

with a fork, it will resist, but when you lift the fork, the broccoli will

fall off if you shake it a little. If its too done, it will fall off with

no shaking. If its not done, it won't fall off unless you really shake it

or you have to pry it off with your finger or the side of the pot. Also,

you should leave the burner on pretty hot. You want a rolling boil.

 

When the broccoli gets a little close to done, dump the water and throw the

broccoli into the frying pan with the onions and add the other tablespoon

of the olive oil. Try not to get too much water in with the broccoli.

 

Flip the broccoli with the onion mixture occasionally to mix. Again, you

might have to add a little olive oil to keep it from burning. Let any

water bubble off so that the mixture is not too liquidy. Add soy sauce and

continue to stir occasionally. If its too dry and the broccoli isn't done,

you could add a little more soy sauce. When you're all done, there should

be just the right amount of tasty sauce. When the broccoli is done, pull

it off the heat and eat - enjoy...

 

typos by Brenda Adams, wife of the Jerry. (adamsfmle)

 

 

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NOTES : About the soy sauce - we really liked using 3 Tablespoons but it

became too salty as a result. So, we reduced it to 1, however, next time

we plan to use low-sodium soy sauce and use more like 3 because we like the

soy sauce taste.