Fill a large heavy pot 2/3 of the way full with water.

1 tbsp. By using The Spruce Eats, you accept our, Make the Most of Broccoli With These Tips & Recipes, 15 Recipes That Will Make You Rethink Broccoli, Blanching in Cooking and Food Preservation. Broccolini, see notes), Chinese broccoli garlic sauce, Chinese Broccoli Recipe, Chinese Broccoli Stir Fry with Garlic Sauce, Easy Chinese Broccoli Stir Fry, Gai lan, Gai Lan Recipe, Kai Lan Recipe, make 10 healthy meals in under 10 minutes each, Instant Pot Taiwanese Meat Sauce with crispy shallots. Broccoli stems are arguably even more delicious than the florets but often are discarded. Want more of my simple and super delicious Asian-inspired Paleo, Whole30 and Keto recipes? Paleo, Whole30, Keto Giving the broccoli florets and stems a quick blanching in boiling water before freezing ensures that they will retain a good texture when you get around to cooking with them. In every single recipe, after you stir fry the broccoli, you cover it and steam it ( with a bit of water) for 3-5 minutes. fermented black beans, rinsed and mashed. The Spruce Eats uses cookies to provide you with a great user experience. Cut off the Chinese broccoli bottom stems (about 1-inch) away and discard. Then peel the rest of the stem and chop into 1/2-inch thick pieces. Once the broccoli is drained, it is ready for the initial flash freeze. It goes much faster and easier. Gai Lan (or Kai Lan) is probably one of my favorite vegetables out of many Asian greens. Drain well before sauteing. The nutritional label is for 1 serving, calculated out of 3 lbs vegetable total and divided by 6. Leda Meredith is a food writer and certified botanist who has written five books on foraging and preserving food. I prefer to blanch it first to eliminate this step. The single-layer initial freeze prevents the broccoli pieces from clumping together, which is ideal when you only need a … Cook for about 3 minutes until the leaves turn dark green color. The process requires a few simple steps, including soaking, trimming, blanching, chilling, flash freezing, and storing in the freezer. Set them aside to drain in separate bowls.

Hot water blanch method to remove bitter taste: Chinese broccoli has a slightly stronger bitter flavor than broccolini. Drain well. You can substitute Chinese broccoli for broccolini. Stir-fried Beef and Broccoli Recipe | SAVEUR: ... blanched. The blanch method (before stir-frying) helps remove bitter taste that some Chinese Broccoli might have. Also, before attempting to slice the meat against the grain, try freezing it for 20 minutes first. Check out my Chinese Zucchini and Olive Stir-Fry, Paleo Sweet and Sour Chicken, Paleo Beef With Broccoli, Instant Pot Taiwanese Meat Sauce with crispy shallots, Whole30 Mongolian Beef, Chicken and Broccoli Shrimp and Broccoli, Chinese broccoli with oyster sauce, and Thai Basil Beef Steak Stir Fry. The second method gives stronger garlic flavor. Step 2: Ice It is still safe to eat after that, but its quality will decline. Adding salt to boiling water not only adds some seasoning to the water, but it also increases the boiling poi…

If desired, after dice and rinse the vegetables quickly blanch the stems in hot boiling water for 1 minute and leafy parts for 10-15 seconds then shock the veggies in cold water to stop cooking. Stir-fried Beef and Broccoli Recipe | SAVEUR:... blanched. Roasting is one dish that can be made with frozen broccoli. fermented black beans, rinsed and mashed. , about 6-8 tightly packed cups (alt.

Blanching vegetables refers to steaming or cooking them in boiling water for just a short time. Be sure to subscribe to my blog to make 10 healthy meals in under 10 minutes each. Drain the broccoli in a colander. I use broccoli for this recipe, but you can use other greens of .... Should broccoli be steamed or blanched before it's stir-fried? Whether or not you need to thaw the broccoli before use depends on the recipe.

A great way to add dark leafy greens to your meal. Hot water blanch method to remove bitter taste: Chinese broccoli has a slightly stronger bitter flavor than broccolini. You can use the same method for almost all Asian greens. Lower the heat to medium.

Easy Chinese Broccoli Stir Fry with Garlic Sauce. Before the vegetable can be prepped for any use, it needs to be cleaned. Image Name: Mom’s Secret for Stir-fried Broccoli: Bacon, Garlic and Balsamic ...File Size: 700 x 700 pixels (426727 bytes). Sauté directly without blanching, which is what I did in the recipe below, is quick but if you aren’t used to having Gai Lan (or Kai Lan) I recommend blanching the vegetables first. Quickly toss and scoop the stems and garlic over the leaves.

Transfer the frozen broccoli pieces to freezer bags or containers and label them with the date. Just to be sure to subtract the two minutes the broccoli was blanched from the cooking time when you cook your frozen broccoli. Keep in mind the broccoli won't be as firm as raw and will become tender quicker. If you leave the thick skins on the stems they take longer to cook than the florets and can be a bit fibrous to eat. Frozen broccoli will keep for one year.