From: kupstas@rainier.cs.unc.edu (Eileen Kupstas)
Newsgroups: rec.food.veg
Subject: Recipes: Broccoli (was: 5 kg of Broccoli)
Keywords: Broccoli
Date: 27 Jul 92 13:40:23 GMT
Organization: University of North Carolina, Chapel Hill

In article <1474@grivel.une.edu.au> scampbe1@metz.une.edu.au (Stephen Campbell) writes:
>Help!!!!!!!
>
>I have 5kg of blanched and frozen Broccoli. I like it but I am getting
>Hearterly sick of plain steamed Broccoli.
>
>Could anyone please save my taste buds with suggestions????
>
>Steve:

Broccoli in Hoisin Sauce
--------------------------------

About 3 cups broccoli pieces, stems and florets in bite size pieces
1 clove garlic (or more) minced
2 quarter-sized pieces of fresh ginger, minced
2 tbls. oil
2 tbls. sherry
2 tbls. hoisin sauce
2 tbls. water
1 tbls. cornstarch

Extra water handy in a cup.

Mix sherry and hoisin sauce in a cup.
In a different cup, mix cornstarch and water.

Heat oil in wok or large pan. Add ginger and garlic, cook for 
about 20 seconds. Toss in broccoli stem pieces (if any) and 
stir around for about 1 minute. Add brocolli florets and stir
to coat with oil. Add about 3 tbls. water from handy cup and 
cover; let steam about 2 minutes or until broccoli is the
tenderness you prefer. Add sherry/hoisin mixture and stir well;
add cornstarch mixture and stirr until thickened. 
Note: The broccoli florets suck up sauce like nobody's business.
If you use all florets and no stem pieces, you may want to 
double the sauce amounts. You can also use 1/2 broccoli and
1/2 tofu for this to get a "main dish". Add tofu after broccoli
has steamed and stir until tofu is heated through.


Broccoli in Ginger Sauce
------------------------------
About 3 cups broccoli pieces, stems and florets in bite size pieces
2 clove garlic (or more) minced
4 quarter-sized pieces of fresh ginger, minced
2 tbls. oil
4 tbls. sherry
1 tbls. sugar (if you want)
2 tbls. light soy sauce (dark tastes fine, just looks funny)
2 tbls. water
1 tbls. cornstarch

Extra water handy in a cup.

Mix sherry, sugar, and soy sauce in a cup.
In a different cup, mix cornstarch and water.

Heat oil in wok or large pan. Add ginger and garlic, cook for
about 20 seconds. Toss in broccoli stem pieces (if any) and
stir around for about 1 minute. Add brocolli florets and stir
to coat with oil. Add about 3 tbls. water from handy cup and
cover; let steam about 2 minutes or until broccoli is the
tenderness you prefer. Add sherry/sugar/soy mixture and stir well;
add cornstarch mixture and stir until thickened.
Note: The broccoli florets suck up sauce like nobody's business.
If you use all florets and no stem pieces, you may want to
double the sauce amounts. You can also use 1/2 broccoli and
1/2 tofu for this to get a "main dish". Add tofu after broccoli
has steamed and stir until tofu is heated through.
Bamboo shoots also taste good in this. 


Cream of Broccoli Soup
-----------------------
About 3 cups broccoli pieces, stems and florets in bite size pieces;
	you can use up most of the stems this way, saving out a 
	few florets for garnish.

Steam broccoli until tender; save steaming water for later.

1/2 cup milk, cream, soy milk, or whatever combination you like;
	warm this to slightly hot 


Put cooled steaming water in blender (you need about 1/2 cup);
Add steamed broccoli part by part and puree until smooth.
Add the warmed milk and whir just to blend. 

This is the base. You can do lots from here. My general procedure is:

1) Add salt, margerine or butter, and heat over low heat to 
	thicken soup.  
2) Add some chopped steamed florets to dress it up.
3) Taste. Add a bit of nutmeg if it's a bit blah.


If the soup is too thin, you can add more cream or you can add 
about 1/4 cup mashed potato.


Hope this makes a dent in the 5 kg. of Broccoli!

Eileen