Patti thinking – Broccoli, how do I love thee? let me count the ways. Mr. C. thinking – Broccoli, again?! That is pretty much the reality when it comes to broccoli here at Chez Carr. Mr. C. is not now, nor will he ever be, an advocate for more cruciferous vegetables (CV) being served in our home. The most common CVs being arugula, Bok choy, broccoli, Brussel sprouts, cabbage, cauliflower, collard greens, kale, radishes, and turnips. And I must confess, there isn’t enough money to get me to eat a cooked turnip either. So, I do join him on that one.

But Mr. C. does make an exception for arugula (rocket) and radishes. He very much likes both of these CVs. And broccoli if it comes with Secret Sauce (see recipe below), cheese sauce, in soups or salads, and now in this wonderful Asian flavored sauce from thegardengrazer.com.

Not only is the sauce delicious, but it is also very easy to prepare. And as a bonus, this dish has great eye appeal! But best of all – Mr. C. will eat it! And broccoli is so good for us. It is often considered to be a nutritional powerhouse because of its numerous health benefits. An excellent source of vitamins C, K, and A along with several important minerals, such as potassium, calcium, and iron. So, for me – what’s not to like?!

So, if you too have a person in your family who doesn’t appreciate broccoli as much as you do or if you are the person in your family who doesn’t really like broccoli and everyone else does, I suggest you give this recipe a try. Or, if you happen to be crazy for Chinese food like me, then definitely fix this recipe at your earliest convenience. It truly is yummy. (And easy to build.)

Well, that’s it for today. Mr. C. is at a midday rehearsal in Seattle and has another rehearsal in Oak Harbor (Whidbey Island) tonight. And for this evening he has invited me along. And to make his offer even more appealing, he cinched the deal by offering to first take me to dinner at one of our favorite restaurants. That just happens to be in Oak Harbor. Frasers Gourmet Hideaway. So, how could I say no?!

So, I’m going to take it easy this afternoon. And just luxuriate in the knowledge that we will both be well fed this evening. And that I don’t have to lift a finger to make it happen. As much as I love to cook, I also love a break.

But not a break from wishing peace and love to all.

2 cloves garlic, finely minced

¼ c. vegetable broth (or whatever broth you have on hand) (I used chicken)

1 T. Tamari or soy sauce

4-5 crushed red pepper flakes, or more to taste

1½ tsp. cornstarch 

1 T. toasted sesame oil

2-3 c. bite-sized pieces of fresh broccoli (florets and peeled stems)

1 T. sesame seeds

Whisk the garlic, veggie broth, Tamari, red pepper flakes, and cornstarch together in a small bowl. Set aside.

Heat the sesame oil in a skillet or wok over medium heat.  

Carefully add broccoli. Cook for about 4 minutes, stirring often to prevent burning.

Reduce heat to low. Whisk the garlic sauce again and add it to the pan. Stir well to coat broccoli.

Cook for about 3 minutes, or until broccoli is desired tenderness. (The sauce will thicken and absorb into the broccoli.)

Serve immediately garnished with sesame seeds.

SECRET SAUCE

1 part mayonnaise

1 part soy sauce or Tamari

Whisk together and serve with your favorite cooked veggies.

And BTW, this recipe is also of Chinese descent. I got the recipe from a Chinese woman with whom I worked in the 70s. Cindy was one of the best cooks I ever had the pleasure to work with. She told me this sauce was an old Chinese recipe. (Wink wink!)