It’s easy to want to eat more broccoli because it’s a superfood packed with nutrients and fiber for digestion. But broccoli is either too tough raw or wilted if boiled. This is where a bamboo steamer comes to the rescue! The steaming takes off the tough edge of the broccoli and keeps in the nutrients you crave. The bamboo basket brings a subtle authentic touch from China and keeps molecules from the metal steamer baskets from contaminating your food.
Here the steps to perfect steamed broccoli:
- Cut into bite-size florets. I like to use pre-cut florets from Costco because they save me this time-consuming step. Most people prefer not to eat the stems anyway, but if you do eat the stems, that extra roughage is a windfall for your digestion.
You can use wax paper liners or parchment sheets, which you can use by loosely wrapping around the vegetables.
- Bring water in wok to a boil. Reduce heat to a simmer. Let the steam filter through the cracks between the bamboo slats for 3 to 4 minutes. If you like the broccoli crisper, steam for less time. If you prefer tender florets, then steam for a bit longer.
Add some pizzazz by adding bullion into your boiling water. Alternatively, cook the broccoli on the top basket with fish or chicken on the bottom. NOTE: If you cook a protein on the bottom, it will take longer, so you may want to remove the broccoli sooner and place the bamboo lid on the bottom basket.
- A lot of people put butter or olive oil with herbs on their steamed broccoli. But I like the Chinese oyster sauce for a rich, appetizing flavor that will make you want more of this most healthy of vegetables.
Read about other tips for bamboo cooking.
Posted in Asian food, bamboo steamer, broccoli, Chinese broccoli, Chinese food, Chinese recipes, delicious, food, foodie, health, healthy body, healthy eating, Healthy food, kitchen, kitchen implements, kitchen needs, kitchen utensils, life, life choices, lifestyle, recipes, steamed broccoli, steamed cuisine, steaming, steaming food
Tagged cuisinenatural, cusine natural
Since marrying a Chinese girl, I have come to know and love many Chinese dishes, but none compares to the Chinese broccoli drizzled in hoisin or oyster sauce. There’s nothing better to get your dark greens packed with vitamins and roughage so important for cancer-free colon. Here’s a recipe from Free Recipe Network.
- 1 bunch Gai Lan (Chinese broccoli), trimmed
- 2 tablespoons white sugar
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 3 tablespoons hoisin sauce
- 1 teaspoon minced fresh ginger root
- 2 cloves garlic, minced
- Bring a large pot of lightly salted water to a boil.
- Add the Chinese broccoli and cook uncovered until just tender, about 4 minutes, or steam the Chinese broccoli in a bamboo steamer for 3 minutes.
- Drain and set aside.
- Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, hoisin sauce, ginger, and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 5 to 7 minutes.
- Toss the broccoli in the sauce and serve.
Posted in Asian food, bamboo steamer, broccoli, chef, chef secrets, Chinese broccoli, Chinese food, Christian health, cooking, cuisine, cuisine natural, Financial Talk, food, foodie, health, healthy body, Healthy food, healthy living, kitchen, kitchen needs, natural, optimal cooking, steaming, steaming food, vegetables, vitamins
Tagged retaining vitamins