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Slow-Cooked Broccoli with Soy Sauce
(recipe, Matthew Amster-Burton)
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.
- 3 Tbsp. cold-filtered peanut oil, such as Lion & Globe
- 4 cups small broccoli florets and peeled, sliced stems
- 2 large cloves garlic, peeled and sliced
- Crushed red pepper flakes
- Soy sauce
- 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.
- Reduce the heat to low. Cook uncovered for 45 minutes, stirring occasionally.
- 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.