I use a roasted peanut oil for this dish that says that it “makes an excellent finish for Asian and African style recipes“. Since I start by sautéing a bunch of fresh ginger, I think this is more Asian flavored than African. The rich, bold taste of the roasted peanut oil combined with the fresh ginger and crunchy broccoli is divine.
- 2-3 TBL roasted peanut oil
- 2-3 TBL fresh ginger, minced
- Kosher salt and freshly ground black pepper to taste
- 1½ pounds of broccoli crowns, sliced into thin “steaks”
- broccoli “steaks” allow the pieces to more evenly cook and are easier to eat
- Parboil the broccoli for 2 minutes in boiling water.
- After 2 minutes, drain the broccoli and rinse in cold water to stop the cooking process, set aside
- In a wok, or a large non-stick pan, heat the roasted peanut oil on medium-to-low heat
- Before oil gets too hot (and starts to smoke), add the fresh ginger and stir every 20-30 seconds until it starts to get aromatic. If the pan starts to smoke, turn down the heat.
- Next add the broccoli, stir and then season with salt and pepper.
- You may need to add more peanut oil at this point, the idea being that you don’t want the pan to be dry and you don’t want the broccoli to stick and burn.
- At this point it’s just a matter of getting the broccoli hot again so that you can serve it ~5-to-6 minutes
|I used to use Loriva Roasted Peanut Oil but when COVID hit, it disappeared off the shelves. I found this one by La Tourangelle on Amazon and it is really really good.|