Monday, April 21, 2014

Stir-Fried Broccoli Rabe (serves 3-4 as part of a shared meal)

When I cook I try to use all the edible parts of my vegetables.  For any tough stalks I peel away this layer so that I can use them for cooking.  For the broccoli rabe I remove the tips, cut the stems and peel the stalks.  This process takes a little time but in the end you will yield more food for your meal!

It is probably best to start eating all edible parts if you have not done so.  Yesterday while driving home I heard disturbing news on National Public Radio (NPR) that California is having major problem with drought (which should not be news since CA is a desert) and many farmers are not receiving the necessary water for farming.  If you want to listen to the full report you can click on the link California's Drought Ripples Through Businesses, Then to Schools.


2 Tbsps oil
1 Tbsp grated fresh ginger
2 garlic cloves, smashed, peeled and roughly chopped
2 Tbsps chopped scallions
2 Tbsps chopped red or white onion
1 bunch broccoli rabe, washed, stems/leaves removed, peeled the stalks, cut into 1 1/2 to 2 inch lengths
3 Tbsps water
1 Tbsp oyster sauce


1) Heat oil in a large pan or wok over medium high heat.
2) Once the pan is hot add ginger, garlic, scallions and onion, saute about a minute.
3) Add broccoli rabe stalks first, saute about 2 minutes.
4) Add the flowering tips and the rest of the leaves/stems, water and oyster sauce.  Saute about 3-4 minutes or until the stalks are cooked to your preference.

peel the tough stalks
(and discard the peels)
cut everything in 1 1/2 to 2 inch pieces
and keep "like pieces" in separate piles

*When cutting up the vegetables keep the "like pieces" in separate piles.  One pile for flowering tips, another for the leaves/stems, and another for the stalks.  This way when you cook you can cook the thickest parts first (giving it longer time to cook) and the thinnest parts (such as the leaves) last.  This way everything is cooked somewhat evenly.
*The broccoli rabe has a slight bitter taste.  You can blanch them in gentle boiling water prior to cooking to remove some of the bitterness. 

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