Broccoli braised with Ginger

4 Mar

The light Japanese cooking method and warm ginger transform the humblest of vegetables and is particularly good for strong flavoured brassicas such as; turnips, kale, dark green cabbage, oriental greens and even Brussels sprouts. Broccoli is a wonderful winter / spring vegetable and is at its best in our Cevenol garden from December to March and I love it cooked like this.

Serves 2

  • Broccoli head or sprouting spears
  • 1 tsp sesame oil
  • small cube of fresh ginger root, grated
  • 1 tbsp Japanese soy sauce
  • 1 tsp pickled ginger sliced (optional)

Cut the broccoli into florets or small bite-size pieces. Heat the oil in a wide pan or wok and sauté the ginger over a low heat for a few seconds. Add the broccoli and a pinch of salt and sauté for one minute or so before adding a little water to just cover the bottom of the pan. Cover and steam until the broccoli is tender-crisp but still bright green, about 4 to 5 minutes. Sprinkle with soy sauce toss well and serve with a topping of some shredded pickled ginger and little of the pickled ginger juice sprinkled on.

Source: Based on the recipe for Braised Gingered Broccoli in Culinary Treasures of Japan, I did make a few alterations and added pickled ginger as a garnish to the dish.


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