Broccoli in garlic sauce | incidentally vegan | Chinese-American inspired
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- Опубліковано 15 вер 2021
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**RECIPE, SERVES TWO**
1 medium-large crown of broccoli (about 12 oz, 340g)
3-4 garlic cloves
1 small thumb of ginger (about the same amount as the garlic)
1/2 a small fresh chili (or throw the whole thing in)
1 cup water or stock or reserved broccoli water (see below)
1/2 teaspoon onion powder
1/4 cup (60mL) soy sauce
1-2 tablespoons brown sugar (or white sugar + a dab of molasses, or honey)
2 teaspoons mustard
2-3 tablespoons Marmite (or oyster sauce)
1-2 teaspoons toasted sesame oil
2-3 tablespoons cornstarch (or any refined starch)
pepper
MSG to taste (salt would be fine)
any cooking oil
sesame seeds for garnish (very optional)
1 cup (200g) white rice (dry)
Wash and drain the rice, combine it with 1.75x the volume of plain water in a pot, bring to a boil uncovered and cook until the water level goes just below the surface of the rice. Cover, reduce the heat to low and let cook for 10-15 minutes or until all the water is absorbed. Turn the heat off but leave the lid on as it rests until you eat. Fluff before serving.
(Or make your rice however you want - there's literally no way I can make rice on the internet that won't make people angry, so I just try it a different way every time.)
While you're getting the rice going, peel and chop the garlic and ginger with the chili.
Put a steamer basket at the bottom of a big pot and put in enough water to come up to the basket. Cover the pot, put the heat on high and bring the water to a boil. (If you don't have a steamer, you can boil the broccoli instead.)
While you're waiting for the water to boil, cut the broccoli into bite-sized florets. When the steamer is steaming, throw in all the broccoli, cover, and get a big bowl of ice water ready. When the broccoli has steamed for three minutes (maybe 3:30 if you're boiling instead of steaming), pull it out and dump it immediately into the ice water. Stir it around until the pieces have all cooled down. They should feel a little undercooked at this stage.
If you want, save 1 cup (237mL) of the green steamer water to use in the sauce. Once the pot is empty and dry, return it to the burner and put your heat on medium.
Coat the pan with a thin film of oil (NOT the sesame oil), throw in the garlic, ginger and chili, stir and fry for a couple minutes until soft. Put in the cup of water (or stock or reserved broccoli water), soy sauce, sugar, mustard, Marmite, sesame oil, onion powder and a few grinds of pepper.
While that's simmering, dissolve the cornstarch in just enough water to make a thick slurry. While one hand stirs, use the other hand to drizzle in slurry until you get a very thick consistency - you might not need all of the slurry.
Taste the sauce, consider adding MSG (or salt) or more of any of the other sauce ingredients it might need. Remember that the broccoli and rice are totally unseasoned, so the sauce needs to be strong enough and salty enough to flavor both itself and the broccoli and rice, i.e. too strong on its own. The texture should be very thick, because the broccoli will water it down a little. The sauce is easy to burn when it's this thick, so you might want to turn the heat down (or off).
Pull the broccoli out of the water, drain it thoroughly and toss it in the sauce until warm and coated. You can stir in water if the sauce is too thick. Dish out the rice, serve the broccoli and extra sauce on top, optionally garnish with sesame seeds. - Навчання та стиль
Thanks to Morning Brew for sponsoring this video, and for informing me that Facebook is making Facebook sunglasses. There are some things I wish I didn't know, but it's best I am informed of them nonetheless. Sign up for Morning Brew free here: cen.yt/mbadamragusea9
how is this comment a day ago
@@scaramoucheshat1849 I was wondering that too
@@scaramoucheshat1849 it is called uploading in advance and unlisting or making it private.
I've never heard people who salt rice or pasta
Ironic you use marmite when 2 days before it was my first time trying it, makes sense since its has kinda like a beefy flavour and its salty
At this point you should make an “incidentally vegan” playlist.
I was looking for this comment
I'd love it. Used to watch him a lot, but kind of lost interest after I turned vegan. It would be nice to still have something to watch on his channel
I would genuinely love one - I try to have a couple of vegan meals per week, a specific playlist would be quite helpful!
Totally
AGREED!
Well, the success of this video was a surprise. Usually vegetable-based dishes are my worst performing. Does this mean I should be doing more Chinese stuff?
It's not about the veg, it's all about the sauce IMHO. Throw some left over chicken or pork chop in the pot and you've decoded every Chinese-American restaurant's formula: pre-made sauce x par cooked protein x par cooked veg = 100 dishes on a menu.
Yes!! And get a cheap (not hot pot) rice cooker!!
I think vegans will appreciate anything that's not bland and boring but also simple. You should check out Gordon Ramsay's Broccoli Soup recipe. That was a life altering UA-cam video for me, it makes an amazing pasta sauce or soup and you can do whatever you want with it. I'd love to see what you could come up with playing with it.
I think the word garlic attracts views.
Yes, I think it does.
Y'all might doubt the Marmite in this context, but I know Malaysian restaurant cooks who verify it is a good substitue for Shrimp paste in curries, etc. Miso is also a very good salty / Umami sub
This was an outstanding recipe, I made this for my husband and I tonight and it was delicious. Used oyster sauce and brown sugar instead of the Marmite & molasses and was fantastic. It was savory, salty, a little sweet, a little spicy, and had all the garlic & ginger flavor we crave whenever we have Chinese food. We went decidedly un-vegan and had some pan-seared salmon with it as well and it paired perfectly with the sauce as well!
So the recipe you didn't make was wonderful. Got it.
Omg what a good idea to pair it with salmon! Defo gon try that :)
@@signalfire6 they added their own twist to it, plus they're confirming that it's actually good
kind of a lame response from you to be honest
@@auugh43546 Either make the recipe and comment on it, or maybe start your own show with your own recipes. Have you ever looked at cooking sites? People change everything about the recipe, then either decide it was wonderful or didn't work at all. Either way it's nuts.
@@signalfire6 what the fuck? how does that relate at all
He always says “enough for me and Lauren” and I just wonder what his children eat
proly frozen dino nuggets
that seems to be a universal desire among kids lol
@@NonJohns frozen Dino nuggets and kraft blue box was a staple in my child hood
Based on lighting i think these videos are shot during school hours
the burnt trial versions lol
"Magic Spoon: The sponsor of this video!"
So glad you made this one, your version is genius! Saves me always going out got for this.Thank you as always!
I agree!
Man... the king of lawns and generators shows up lol.
@@SpencerRyllSmith o.
I've made this about six times since the recipe went live, subbing in all different veggies - carrot, bell pepper, a bag of stir fry mix when I'm in the mood. I live alone and hate cooking for one person, this makes two portions so I've enough for lunch the next day, and it's super easy to make. Thank you!
Many Chinese Grocery stores have vegetarian oyster sauce in stock. It's great, and works well with hot sesame oil and sweet soy to make very flavorful fried rice too.
“Meaty sugar glaze” is absolutely going to become a YTP staple
20 eggs, yes 20
Careful, he tends to get very testy about this kind of thing.
ayo callence gaming you seein this?
Don’t worry I’m at it
@@Segatari hf bro
You could definitely add tofu to this for some extra protein, and a different texture. Just throw in some silken or soft at the very end
Edamami!
Or onion wedges, I think they would go very well in this. Just slightly fry them. Tbh, I'd add onion to almost any dish.
Yah definitely. On its own this dish isn't a balanced meal
sounds good. It would also go really nicely with some lean beef or even chicken.
beef n broccoli is always good, i love tofu tho
Second time making this recipe, Adam! It’s super simple because every ingredient has a purpose and it’s really easy to taste and add more of whatever thing you need. And because each thing has such a clear purpose: mustard brings acid, soy sauce brings salt, oyster sauce brings umami, sugar brings sweetness, etc., it’s easy to identify what you should add when the taste is lacking. I also add in sone Chinese 5-Spice and Chicken!
to anyone hoping to make this vegetarian but easier: you can buy vegetarian oyster sauce that is made from mushrooms. You can a few tablespoons of that instead of the sugar, molassas, and marmite. It also has some salt too so keep that in mind with your other seasonings.
bivalves are not sentient. Many vegans eat oysters and it is totally fine.
2:43 Ladies and gentleman, Adam Ragusea. The channel with the LEAST predictable sponsorship transitions
its such a jumpscare
I thought he was gonna plug the ad at 2:13, he really keeps it unpredictable.
It's like a dad joke everytime
it legitimately made me jump with surprise
Absolutely terrifying
Sesame oil is usually added even later. It's often the last thing you add.
Yeah, because the flavor can get kind of weird when it's heated too long.
Not to mention its also kindve pricey, so saving it as more of a flavoring vs just an oil for frying is a smart idea to begin with. I know when I was a kid my dad would sometimes cook and he'd manage to use the most expensive ingredient's in the kitchen. Nearly a whole bottle of sesame oil to fry 99cents worth of chicken. It always pissed my mom off without fail. We didnt have a lot of money and my Dad was somehow oblivious. The little things really add up $ overtime.
@@sergeantbigmac "kindve"?
@@hijodelaisla275 Ya I should probably stop using 'soft language' ...Its pricey, full stop lol
@@sergeantbigmac I like that expression - 'soft language'. There's a local radio announcer here who uses "kind of" or "sort of" in every sentence. One time I counted him using them eight times in one sentence. It can make a person sound uncertain.
Love this sauce. I made double the amount of sauce and bulked the dish out by also adding tofu and mushrooms. Still incidentally vegan and delicious!
The speed of your speaking is just right to follow along with, and incidentally you're also teaching me how to cook! This is definitely a skill any man should add to his life!
I've taken to searing broccoli (more often brocollini) on high heat, without steaming it prior. Brocolli takes on some amazing, flavour when it gets a bit of char, and you get this incredibly cruchy texture that I just don't get with steaming. That being said, who doesn't love a good steamed broccoli.
charred broccolli is to die for! So good that i eat it like chips sometimes!
I dont but then I dont like an anything Broccoli.But thats what makes us all unique theres not anything that 100% of people like to eat
Mushy broccoli is satanic to me. I’ll die on this hill, stir-fried or braised broccoli is the way to go
Just like brussel sprouts I'd imagine?
@@GewalfofWivia I'm with you but steamed broccoli doesn't have to be mushy just saying!
Most times I see Americans trying Marmite on toast they spread it on like Nutella, which I guess some people in the UK do, but you'd have to be a huge Marmite fan. Most people in the UK though (myself included) do a super thin film (or even small blobs because Heterogeneity!) on hot toast with butter.
Like that it's fantastic IMO
One of my close friends once brought me back a jar of Vegemite while traveling in Australia. He mostly got it as a joke gift but jokes on him, I thought Vegemite spread on some buttered toast was an excellent snack!
Don’t really know why it hasn’t caught on here as much, I suppose it’s the name and look? But I love that aroma and bit of salty flavor
First time trying Marmite I followed the advice and only put a tiny little amount on a buttered toast. I was hooked instantly, the first little jar I ate it for breakfast every single day. 😋 Should I try vegemite aswell? 🤔
@@agnes8610 I was always under the impression that Vegemite and Marmite are basically the same thing (both are made from yeast extract I believe) but I wouldn’t be surprised if people swore they taste differently
@@CHPMP5 They're both the same in the same Pepsi & Coca-cola are both cola flavored soft drinks. Most* people wouldn't mind if they had to substitute one for the other, but most people also have their brand loyalty. (*but certainly not all)
@@speedocowboy ah that makes sense! if they taste similar I really want to try it, thanks!
Thank you for this recipe, my wife made this yesterday and I highly reccomend people try it, particularly if they like chinese type dishes. It seems to me it has so many options to alter it like adding a bit of honey as it is a bit spicey, but also peanuts or almonds would pair well with this and noodles in place of rice might be another option.......
For steaming I just take a big regular boiling pan, put a mesh colander on it, put the vegetables in the colander then put the lid on top of the colander. Only thing is you need the colander rim to be about the same diameter as the pan.
You can even use the same pan as the one you cook your rice/pasta/potatoes in if the dish doesn't require to keep the flavors seperate.
"That's enough for me and Lauren" yup, the kids didn't eat today
It looks like he does most cooking shoots during the daytime, when kids would be at school.
I understand this is a joke but his kids are somewhat picky eaters so they usually give them seperate meals because they're fancy like that
they're just kids from the basement why do you need to feed them
@@vincentdreemurr lmao
@@randomassortmentofthings separate*
Those compilations of Adam breathing have made me unbearably aware of the fact that he breathes in these videos
That's all I can hear now, nice one man! 🤬😂
I hate you 😤😤😤😫🤣
Adam breathes?? My life is a lie
How dare he utilize oxygen for his biological functions!
Breathing compilations? What kind of stan/simpshit is that?
I love how quickly you do it. I don’t have all day to sit here and watch it because I want to go make it! Thank you.
rice I always do by knuckle rule, then 10 minutes with heat and 10 minutes without heat - never removing the lid. always perfect :)
Have to always salt the water tho, because my parents dont like saltless rice (and myself not really either)
I always do rice by rice cooker water rice and 1 click. Always perfect :)
You should make a playlist or a series called "Accidentally vegan".
The problem with a series is that it would no longer be accidentally
@@MA22 you got a big brain
@@MA22 I mean it still could be. Let's say he tries making a new recipe but it turns out to be vegan. That an accidentally vegan recipe
incidental then. Like recipes which happen to be vegan from the beginning and are not designed with veganism in mind. Like spaghetti with tomato sauce, or samosa, or mapo tofu
@@MarzioMasini Or anything that revolves Marmite
As someone that works in chinese-amercian take out restaurant, you did a pretty good job. If you want tbe broccoli to be crisp, you can also blanch it through hot oil. Just a few scond is good, else the little flowers will burn.
As in, deep fry the broccoli for a few seconds? Then transfer to cold water?
@@victormutta1115 yes. not the healthiest But delicious. Easier to do in restaurante setting though.
@@00Julian00 arguably would be something you can do at home if you had a wok. the round bottom would make it easier to use less oil while passing-thru.
wow this was exceptionally scrumptious ! served with brown rice and seared tofu slices. one of the best "chinese stir-fry-sauce" recipes I've found so far! love it !
This was absolutely amazing! It's simple to make and on par with the Chinese restaurants. It's even good on sautéed green beans.
I like how he uses the same exact bowl for making a corn starch slurry every time.
Love seems like such a strong response to something so usual.
@@hijodelaisla275 ok
@@hijodelaisla275 they find it amusing, that's the message they're trying to give.
@@mandarinsandclementines2997 Okie dokie.
@@hijodelaisla275 :>
Huge fan from India. I started watching your videos so that I can learn English. Your English is flawless and so articulate to listen to, but now I have become a mini-cook because of you. Going to try this dish but I won't be able to source marmite and Mollases and the other fancy sauces
Do you have a local Chinese grocery store? Find oyster sauce instead of marmite. And you can use brown sugar instead of sugar + molasses.
@@ShaunRuigrok Thank you, Shaun. Will try that. I can get oyster sauce here.
@@kooby122 thank you. I have jaggery at home.. will try it
i cant thank you enough. since my childhood this is the garlic souce i love the most and now i can finally make it myself. with a little less soy souce and broth it is exactly what they cook where i live
Thanks for sharing this, as soon as I saw the video, I knew I'd have to make it! I made this recipe tonight (albeit with a few substitutions) and it was amazing - definitely one I'll be adding to my frequently used recipes!
I am so hungry for this dish. You really need to do more Vegetarian and Vegan dishes they are really underrated on the internet and a simple yet elegant dish like this can make a huge impact.
I appreciate the occasional vegan recipes! I went Vegan about a year ago, but before I was vegan I really loved your videos. I still watch your non-vegan recipes because they contain a ton of tips regardless, however I appreciate the full vegan recipes every once and a while!
You went vegan? How was it when you learned you had to stop eating meat? Was it difficult to stop? What did your doctor say to try instead?
A couple things to add:
- Sesame oil is a flavor oil, not a cooking oil. Put it in at the very end, once the sauce is cooked down. Do not cook with it, it ruins the flavor.
- MSG (Accent) is not salty, it's more of a flavor enhancer. Don't use it instead of salt. Use it in addition to salt.
- Rice should be steamed after it's cooked. Cook with the lid on, then keep the lid on for ~15 minutes after it's done. Or get a rice cooker; it's easier.
- Broccoli itself is delicious and filling, but I also like having it with extra tofu. Cut into ~1in slices, pan fry on both sides until golden brown, then toss it in the sauce. Best results if you let it cook in the sauce before adding in the corn starch.
Perfect! Have got all what is in this recipe and will make this tomorrow! Thanks for idea of the sauce!
Just made it, and it came out great. My only recommendation is to squeeze in half a lemon at the end. Really wakes things up, more than just more mustard/vinegar. Thanks, Adam!
Thanks for suggestion. Adding to the recipe. Not made it, but I am planning to try it soon.
@@PoeLemic did you try it
Man, getting more into cooking I’ve discovered that lemon wakes up just about anything! Even people when you squeeze it in their eyes
@@alvareo92 i love drinking lemonade with my eyes
When you have time, invest in rice cooker. Literally any dinner can go with rice.
This! I love my rice cooker. Start the rice, walk away. Perfect every time.
yeah. i got mine a few years ago second hand from a thrift shop for like 10 or 15 dollars, and even though its not too pretty anymore (peeling labels, yellowing plastic, and also the sides of it give me a minor electric shock if its plugged in) it still is going strong and makes perfect rice literally every time. before that i would burn the rice half the time lol. rice is truly the greatest food on earth; cheap, filling, easy with a rice cooker, and goes with everything even desserts.
@@cataxy5697 when it shocks you you should get a new one. i use the old school ones and i know they've reached the end of life when they start shocking you, and this is after close to a decade of use twice a day everyday.
We use a pressure cooker, but it accomplishes the same thing. Perfect rice, every time.
Or, dont eat rice because it is boring stodge. Honestly arguing over the best way to cook rice is like arguing over the best way to cook toast. WHO CARES
Outstanding cooking video... pacing is quick and tight, no nonsense. Recipe is practical and universally applicable with loads of teaching points; a real contribution.
I found this recipe last week & have so far made this twice. It's a hit in this household.
Accidently vegan should be a series of yours, you already did the coconut chocolate tarts which are great.
Two things I want to note:
1) If you make your thickening slurry a bit less thick, it is easier to mix it into the sauce without it forming into big blobs. (You just have to mix it up a bit before pouring it.)
2) While MSG is traditional, your use of it is a bit different than what Chinese Cooking Demystified had taught me. It is not used instead of salt, it is used in small amounts to push the whole thing over the edge after use use normal salt and sugar. I can only imagine, that after marmite, soysauce, garlic and that much msg, you would have a lingering "umami burn" in your mouth, it is not that unpleasant, but you could definitely notice it.
Other than that, really solid recipe which I hope I will get to make the next week. :)
MSG is vile in high amounts and only works well as a subtle addition. It doesn't taste like salt either so of course it doesn't replace it. Knowledge of MSG has been disastrous for the pretentious cooking scene in the U.S
I love broccoli and often have it as a main part of my meals so always on the lookout for new stuff to do with it. Can't wait to try this! So glad it doesn't contain nuts as a base ingredient because I'm allergic and way to many yummy sounding things use nuts as a huge component.
stock absolutely does make a difference in stir fry! Especially when dealing with things like tofu, game changer.
It’s always a good time when you upload, Adam. Thank you for being you.
I love it when Adam Ragusa does vegan recipes. they’re my favorite recipes. Please Adam Ragusa make more Vegan and Vegan friendly recipes. Adam Ragusa best recipes vegan or Vegan friendly even my non-vegan Family member love his vegan recipes no matter who you are they are always amazing.
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The nice thing about electric stovetops (as opposed to gas or induction) for cooking rice with the method Adam describes here is that, instead of turning the heat down to low, I just turn it off completely. The residual head is enough to finish cooking the rice without any risk of burning it. The best part is that you don't need to time it. 10, 15, or 20 minutes, it doesn't matter since the heat is already off.
I make rice like you did here and it turns out perfect every time, not dry at all. 1:1.5 rice to water by volume, and its best to cover literally as soon as it gets to a boil. I usually add a pinch of salt and a glug of olive oil, and then I let it sit for 5-10 minutes after taking it off the heat. Never gives me bad rice.
All you did was improving my 'sponsor-sense', that's one of your best segues I've heard.
Also, excellent recipe, might try it.
Never stop delivering goodness.
The broccoli water -> Morning Brew segue is probably my favorite you’ve done so far 😂
Thank you for appreciating that chinese food, and chinese american restaurant food - are two different genres that are BOTH YUMMMMMMM
Nice tip about the ginger. Took me a while to figure out that slicing perpendicular to the fibers makes it easier to mash in the mortar and pestle. I've started peeling it and saving the peels for stock, since they tend to float around in the sauce
I love how every time Adam makes something vegan he goes the extra mile to make it clear is not intentional
The only person to make me really enjoy broccoli is maybe Adam. I will totally try this as i LOVE GARLIC!
garlic is perfect with brocoli indeed
If you put a couple of spoons of liquid from the pan into the cornstarch slurry you can then just dump it back into the pan and give it a stir without worrying about lumps and blobs. Your broccoli dish is making my mouth water! 😋
Hi, I'm from Mexico City and I speak a little English.but your recipe I understood almost 95%
Thank you for that recipe that fascinates me I love you
Great one thanks! please do more incidentally vegan recipes ♥️ they are great and i love the way you present and explain your videos
I do something similar and mix it with egg noodles every once in a while. Love that stuff! Good as is, or with some egg or chicken or beef depending on what I feel like and what I have in the fridge.
I want to say thank you. I was looking for a similar recipe like this for a long time and I couldn't find it. It's not the exact same Thai garlic recipe that I was looking for, but it genuinely brings the similar flavors that I was looking for
Broccoli recipe? Im in. WITH GARLIC? *excited noises*
Looks delicious, have to try this out!
you know, it is pretty funny how you say 'not traditional' when those strip mall recipies and the chinese-american resturant flavors /are/ traditional, at least now in america! many families even mention that their tastes changed after making their food appeal to a more american audience. its pretty interesting how that works out.
also, sesame oil is meant to be a seasoning, not a cooking oil! so its a good thing you put it in toward the end
To make words itallic, put two underscores at the start and the end of the word _[word]_
@@yeetirosina *surprised pikachu face* also _surprised pikachu face_
@@Augass yup
Definitely going to try this for the fried rice I was planning on making tonight
Thankyou for the video..in making rice we do for every 1cup rice 2cups of water..we don't cover our rice..bring down to low bubble don't stir and check frequently..I leave a little water in bottom..take off burner and let sit before seasoning so it can rest
I recently started steaming my sliced mushrooms with my broccoli for stir fry and it makes a world of difference!
"I quess bankers love restaurants."
Me: especially Dorsia
LOL!
I rewatched the entire video to hear this. I usually skip the ads. I should have known it was there. I dieded
on a Friday night? how did he swing that?
I really love the speed and efficiency of Adam's videos. They're so helpful. Kenji is a food hero of mine, he's changed the way I look at and cook food but his videos are sooooo longwinded. We don't need a 20 minute video on frittatas. I really wish he adopted this quick, and easily consumable style.
Made this dish Adam, absolutely banging for something so simple. Cheers for the great content!
I can’t wait to make this tomorrow. I made my own sauce with cornstarch the other day and I was so impressed. Thanks for the mustard tip ❤
“Brew is a strange choice of word there, oh”
Got me.
I do this recipe all and like u said don’t even have to have meat to go with it it’s very good on it’s own just with the sauce and rice love it❤️✌️
If desired, you can also add beans. It's not really traditional but would give you a complete protein. I've made this with egg fried rice, heavy on the eggs. Result wasn't UA-cam or Instagram ready, but worked very nicely on a plate and my stomach.
We tried this for dinner tonight and it was fantastic! Thanks for the great recipe and video :)
Adam it's been 16 years, you still owe me a video with white wine.
@@Noam-Bahar already have
@@Noam-Bahar No I removed my comment since after I reported him, his comment disappeared.
I never liked broccoli, but this dish made me drool! I guess i just never cooked broccoli the right way, the shock of cold water is brilliant! I made this dish today, pimped it with some crispy tofu in the sauce, and served it with celery and cucumber sticks, pea shoots and fresh cilantro with rice... it was the most beautiful green spring plate... i LOVED it so, so much ! Its going into my rotation of dishes i make all the time ! Thank you so much!
I'm so excited to try this!!! I am allergic to corn which has made finding oyster sauce a real nightmare. I even considered making my own, but decided I'm too lazy. Thank you for existing.
Hi Adam there's this really yummy Filipino desert called mango float, you should try it!
Hey Adam! Can you do a video on making making steamed dumplings and bao? 🥟
YESS
nah, he would just say to go buy it since those are loads of work. if you wanna look for obsessives who do make those, check out chinese cooking demystified
That's exactly how I cook my rice! Comes out perfect every time.
I lived next door to a Bangledeshi guy, and he just threw rice in a frying pan and squirted some water in from a squeeze bottle occasionally; he just mothered the pan, never covered it. His rice was always primo, too. I cannot replicate this.
Adam - Love your show. A couple of humble suggestions: 1. Use a microwave steamer for the broccoli. Once you have it calibrated ( a few test batches) the way mine is it takes 1:45 for perfect broccoli - no screwing around with the stove, etc. 2. Get yourself a dedicated rice cooker. They are incredibly cheap ($20.00 or so) and make perfect rice every time and free up stove space. I resisted this purchase for decades even though my son swore by them. Then a UA-camr showed the technology and I saw the light. Start the rice cooker about 30 minutes before the sauce cooking part. The sauce, I am sure, is delicious. I am a huge fan of the umami secret (Marmite) and yes, the Brits do put it on toast (UGH!!) Thanks for all your content!!
as a chinese person,
i dont care that its not traditional, it still looks good and it doesnt have to be the same recipe over and over. change in recipes is what inspired the culinary art in the first place, and so not only am i ok with it, but i encourage it :)
we don't get as riled up as the italians lol
Made this tonight and added a little beef and it was delicious. Steamed the broccoli and cooked the beef in the same pan (at separate times), then set aside and made the sauce in that same pan to save on dishes. It was delicious! Thank you Adam
I'd love to see a video on broccolini. It's so good blackened or sautéed to a nice crisp with some pepper and garlic and goes great with steak.
This looks delicious! I think it really needs some fried tofu or some other protein to make it filling. Otherwise you just have seasoned veg and rice
Yes, I thought the same thing, or some nice meaty mushrooms.
I sliced up about 4 ounces of leftover prime rib into the sauce before I added the broccoli. Works!
Looks quite tasty - another lovely video as always, Adam! :)
Broccoli is a staple food for me, though I find that if one places a premium on minimizing dishes/cookware needed, it could be a good idea to simply forego the extra pot of water and instead make it a one-pan meal by throwing the chopped raw broccoli in *after* sauteeing the other things [e.g., garlic, ginger, onions, peppers, beans]).
Anyway, I do this at the literal very last second and kill the heat almost immediately after the broccoli enters the pan. No exagerration: I mean within seconds. I find that the residual heat is enough to cook the broccoli enough to the point where you get that lovely bright green colour and by the time you eat (even if you're planning on eating right away - e.g., 30 seconds later) the broccoli is cooked :)
I realize that if you feel that broccoli tastes different/better steamed, then obviously my recommendation might not be your speed (and of course that's fine, I recognize that cooking and preferences are subjective). But I do want to encourage you to give this method a shot! It's (I think) consistent with your historic preference to minimize the amount of vessels dirtied in the course of making a meal, requires much less energy (i.e., no need to boil a separate pot of water), **guarantees** the broccoli is never overcooked (just about impossible to do), and surprisingly easy to prevent it from being 'undercooked' (brocolli takes a surprisingly low amount of heat to turn that bright green colour).
Perhaps more importantly from a nutritional standpoint, this also minimizes the degradation of the enzyme myrosinase (which is very heat sensitive) which is responsible for converting a precursor in brocoli to the desirable compound, sulfurophane. Incidentally the precursor and sulforphane itself are quite heat stable, but the enzyme (myrosinase) is not, which is the main reason why (for me) I like to err on the side of undercooking vs. overcooking (but again: I've never had a problem with undercooking using my 'throw raw broccoli into the pan at the last second, kill the heat, let the residual heat cook the broccoli' method).
Anyway, I do recommend you give it a try! :-)
Sincerely,
A fan of your work!
If you peel the more "woody" bits off the stem, it is lovely raw in a salad 🤗
Different varieties of rice, "drink" different amounts of water. I start with 1 and a quarter cups of water to every cup of rice, good for basmati. Other rices demand more, 1 and a half cups but best start 1 and a quarter and work it up as you discover how "thirsty" the rice is that you have to use.
yooo i've been vegan for 4 years and i never thought of making this! looks soo good, i want to try it out asap!
“Broccoli is unsurpassed as a sponge for sauce”
Bread, Rice: i thought we were friends
Tofu as well... I feel betrayed 😂
broccoli got that extra crunch
A technique my dad taught me when I first started to learn how to cook on my own, was just to simply cut up some broccoli, wash and drain it.
Put a small splash of oil in a deep pan on high heat, and throw in the aromatics. After the aromatics become fragrant, you can toss in the broccoli. To not have oil splatter all over the place, take a big handful of broccoli and lay it down on the oiled pan.The broccoli should prevent oil from jumping up, since the oil is trapped underneath it. Just dump in the rest of the broccoli after.
Put a quarter cup or less of water into the pan, lid on, wait for it to cook. 3 minutes
Meanwhile, prepare the slurry sauce in a bowl. When the broccoli has been "steaming" for 3 mins, then just lower the heat to maybe medium-low. Put the sauce mixture into the same pan the cooked broccoli is in. After a bit, the sauce should be done and you can just mix up the pan to get everything coated, and voila; a "steamed" Chinese broccoli with sauce and rice.
I put steamed in quotes because technically, you are considered boiling if u cooking something in the water, but the amount of water that goes into the pan is not enough to make the broccoli soggy at the bottom, so depends.
I see my dad's method as efficient and not as much cleaning to do. From my pov, the broccoli usually never comes out brownish, and ice is not required to shock the broccoli. I also think the sauce is cold enough to stop the cooking process of the broccoli. But otherwise, I loved this video, it was amazing.
I tried and y girlfriend and I absolutely loved it. It's just sooo good. I recommend to everyone to try this recipe !
Thanks Adam !
My husband taught me one thing I'll admit to...how to make rice. (Parentheses are me)
1. Stir in hot oil first.
(Can add anything at this step: fresh or rehydrated onions, garlic, drained salsa, greens, whatever) Saute that up.
Add rice and stir up well.
2 Add. 2:1 liquid:rice. (Broth is best. If using tomato paste or puree, yummee. But imagine your added starch. If you are doing a jambalaya or stew, good... but if you want a nice individual rice grain stay closer to clear water/broth ++
3. Flavor liquid from rehydrating liquid (I use a lot of dried veggies), powdered pepper or spice blends, + salt
Bring to boil then lowest heat x 20 min
Can you do a full video explaining what pectin is, how it works, and attempting to make apple pectin from peels and cores to thicken something else? I thought you had already done this, lol 😂 Wishful thinking, I guess.
Yes, please!
Different channel, but Cody's Lab made a video on this awhile back - typically more of a science channel than food. I don't remember how it was, but could be worth checking out.
ua-cam.com/video/6mQiypwqNKU/v-deo.html
this video makes me remember one of my earliest jobs as a cook, being the go to guy for blanching tons of broccoli over months, fun times
Well, I mixed and matched the sauce ingredients with what I had on hand, and it turned out great. Had the brown sugar but used Red Boat fish sauce since I didn’t have any oyster sauce (or Marmite). There goes the vegan label, but che sera, sera….
Made this recently with some baked tofu. Absolutely delicious! I found that the sauce was thick and plentiful enough for 800g of tofu without adding any corn starch.
Yes more incidental vegan videos!
Hi Adam, i regularly refer to your videos to dish in some tasty stuff. Quick qs.Can we replace brocolli with cauliflower? It is some what difficult and expensive to procure brocolli in my part of India.
Would be different. Look for a vegetable with snappy texture and rough/leafy surface for absorbing the sauce. Cauliflower has the rough surface, but it's too weak and crumbly to have that satisfying mouth-feel imo.
I think haak would be nice with this - I often make Chinese broccoli or kale this way, so you want a hearty green if you can't get broccoli. Spinach is a little too tender and will just become gloppy. Bok choi or cabbage is also delicious with this kind of savoury/umami garlic sauce.
Hi adam. I make my rice in a sauce pan like you and the method ive found that works for me is 1 part rice to 2 parts water. boil the rice uncovered until the rice no longer looks like porridge (or until it seems like almost all the water is gone. Then cover, remove from heat, and let sit for....a few minutes to steam until fluffy. I never really measured the time...its just usually when my food is ready. It gives me perfectly cooked (or maybe sometimes a little over cooked and sticky) rice every time. If thats what youre trying to do. you do you. thanks for the tasty vid. cant wait to try. my fiance and i love your stuff.
For perfect rice every time, boil the water in a kettle while you sautee the dry rice in the pot with a little fat (personal preference butter or the seasoned drippings from a steak) then turn the heat to simmer, measure and pour the boiling water into the pot and cover tightly with a timer set for 20 minutes. Remove the heat and fluff with a fork to release the steam from the bottom of the pot and it's done. Perfectly fluffy even if you didn't wash the rice