13 recipes. Page 1 of 1
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Roasting broccoli coated in doenjang and gochujang at 200°C browns the floret edges and deepens the savory paste. A one-minute blanch leaves the stems bright green and still firm going into the oven, where the high heat finishes them.
Brown rice goes in first, then pan-browned tofu, broccoli, carrot, red cabbage and avocado, each in its own section and none of them tossed together. The avocado is sliced just before serving.
The tofu is pan-fried in perilla oil until golden before anything else, so it keeps its shape when it is tossed with the broccoli in the doenjang sauce.
Broccoli cooks in a butter-and-flour roux loosened with milk and chicken stock, then the heat drops to its lowest setting and the cheddar melts in a handful at a time. Served as is, the florets stay chunky; blend half and small bits remain in the cream. It also goes into hollowed-out bread bowls.
Crisp stems and tender florets sit side by side in this soy pickle, a contrast that depends on keeping the blanch to 40 seconds and moving the broccoli straight into ice water. Unlike many hot-brine pickles, this one waits until the brine is completely cool, because warm liquid softens the florets. Red bell pepper and onion add sweetness and a flash of red against the green. The crunch is best in the first two days, while the seasoning reaches all the way through after 3 to 4 days. It packs easily into a lunch box and keeps for up to 2 weeks in the fridge.
Unlike chow mein, which gets fried until crisp, lo mein tosses boiled noodles gently with sauce so they stay soft and glossy. Soy sauce, oyster sauce and a little sugar make a salty, faintly sweet coating, mixed in advance so the seasoning spreads evenly during the brief toss. Half cooking the shrimp before the vegetables go in keeps it from toughening while everything is tossed, and the broccoli and carrot come off the heat while still bright and crisp. The noodles are plated the moment the sauce turns glossy, since left in the pan they dry out. Chicken or beef works in place of shrimp with the same steps.
Broccoli, zucchini, bell pepper, and peas each keep their own bite in this light spaghetti, which uses no cream at all. A splash of pasta water turns the olive oil into a thin glossy coating, leaving the vegetables to carry most of the flavor. The broccoli needs a head start and the peas go in last; the pan comes off the heat once the colors brighten and only the edges soften, before anything turns limp. Whatever vegetables are at their freshest work in the same way.
Broccoli blanched for just 30 seconds loses its raw edge but keeps a real crunch. Tart dried cranberries, nutty sunflower seeds, and finely minced red onion are bound by a Greek yogurt dressing brightened with lemon. The salad is served chilled, so it can be made ahead and kept in the fridge.
Peeled and sliced thin, the broccoli stem cooks in the same 1 minute 30 seconds as the florets and goes into the bowl with them, leaving nothing from the head to waste. Pull the broccoli while it is still bright and firm, because overcooked florets break apart as soon as the dressing is folded in.
The bell pepper is cut to roughly the size of the shrimp, so shrimp, broccoli and pepper land evenly in each bite. Seasoning is a tablespoon each of soy and oyster sauce, with five sliced garlic cloves fried in the oil first.
Broccoli stems are not wasted: peeled with a vegetable peeler and sliced 3 mm thick, they are cooked along with the florets. Soup soy sauce with a little lemon juice puts a light acidity under the sharp garlic, while the broccoli's mild bitterness stays in the background.
King oyster mushrooms are firm and meaty while oyster mushrooms pull apart into soft strands, so cooking both together keeps the texture from being one note. Broccoli and carrot brighten it up, and soy and oyster sauce do the seasoning.
The broccoli's thick stems are cut smaller than the florets and blanched with them for just 40 seconds to a minute, and after joining the beef it gets only about another minute in the pan, finishing before the green turns yellow.