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Slow-Cooked Broccoli with Soy Sauce

(recipe, Matthew Amster-Burton)

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Don't skimp on the peanut oil, which will be deliciously absorbed by the broccoli. The garlic will turn into irresistible brown, chewy slices by the end.


  1. 3 Tbsp. cold-filtered peanut oil, such as Lion & Globe
  2. 4 cups small broccoli florets and peeled, sliced stems
  3. 2 large cloves garlic, peeled and sliced
  4. Crushed red pepper flakes
  5. Salt
  6. Soy sauce


  1. Heat the oil in a large skillet over medium heat. Add the broccoli, garlic, a light sprinkle of salt, and crushed red pepper flakes to taste. Stir well.
  2. Reduce the heat to low. Cook uncovered for 45 minutes, stirring occasionally.
  3. As you approach the 45-minute mark, taste a piece of broccoli. If it's still crunchy, add a tablespoon of water, put a lid on the pan, and cook covered for 5 minutes or until the broccoli is tender. Season with soy sauce to taste and serve hot or warm.


Read more about peanut oil in Matthew Amster-Burton's column about liquid oils.