Sauteed Broccoli With Garlic

Garlic and Salt.

They turn any vegetable into a treat with very little effort on your part. All you have to do is saute minced garlic in oil (I use at least 5 cloves for 3 heads of broccoli), add the broccoli, and push it around in the pan until the broccoli gets to the desired tenderness. (I like mine just after it gets soft, when it has lost all of its crispness but has not yet become mushy—which I loathe.) Add salt.

Italian Version
Saute in olive oil. Not much else to say here.

Chinese Version
This is really excellent as part of a Chinese meal. And you'll have the satisfaction of knowing that you did not serve broccoli in that disgusting brown sugar sauce.

Saute the garlic in canola or other vegetable oil. Add hot pepper if you like. Stir fry the broccoli over high heat, adding salt as you go. After about 5 minutes, add a little water/stock with rice wine to soften. You can add a dash of sesame oil at the very end if you are so compelled.




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