[LESS INFO] 1 VIEWS | ADDED 03:27:18 03/09/07
STIR-FRIED BROCCOLINI, BOK CHOY, OR BROCCOLI,
(master recipe for leafy vegetables with a stalk or those that require 2- step cooking ) I like to stir-fry all types of green vegetables and use them as an edible garnish around seared, grilled, or steamed meats or seafood. They are excellent hot or cold and if seared properly over high heat will keep their vibrant green color.
1 _ pounds broccolini, broccoli, bok choy, cauliflower, string beans, etc. 1 teaspoon virgin olive oil 2 _ tablespoons rice wine, sake, or very good quality dry sherry 1 _ tablespoons minced garlic 1 teaspoon sea salt
1.Trim away any tough leafy ends and peel away any tough skin from the stalk. Cut the stalk on the diagonal into 1 _-inch lengths. Separate any flowerets. Rinse the vegetable thoroughly and drain 2.Bring 4 quarts water to a boil in a large pot and add the stalky, tougher part of the vegetable. Cook about 2 minutes or until near tender. Add the leafy sections or flowerets and cook for another minute. Drain in a colander and rinse under cold, running water. Drain. (You can do this in advance.) 3.Heat a wok or a deep skillet until very hot, then pour in the oil, and heat until near smoking. (Don
