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Chinese Broccoli With Soy Paste

Chinese Broccoli With Soy Paste


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Ingredients

  • 1 lb. Chinese broccoli or broccolini, trimmed, cut in thirds crosswise
  • ¼ cup soy paste (such as Yu Ding Xing)

Recipe Preparation

  • Set a steamer basket in a large pot filled with 1" water, cover pot, and bring water to a boil. Add broccoli to steamer basket, cover pot, and steam broccoli until crisp-tender, about 5 minutes.

  • Meanwhile, whisk soy paste and 2 Tbsp. water in a large bowl.

  • Arrange broccoli on a platter and drizzle sauce over.

Recipe by Lisa Cheng SmithReviews Section

Steamed Chinese Broccoli with Hoisin

We grew up going out for dim sum with our extended family and to this day it remains a cherished family tradition. In addition to all of my favorite dumplings like shumai, shark fin, shrimp and more, I love ordering a side of steamed Chinese broccoli drizzled with sweet hoisin.

Chinese broccoli is not the same as American broccoli. It’s more of a leafy vegetable that pretty much pairs well with any dish.

Once the Chinese broccoli is bright green you know it’s tender and ready to eat. This typically only takes about 5 minutes or so.

To serve, I love to garnish with minced scallions and drizzle with hoisin sauce . If you’re not familiar with hoisin sauce, it’s a Chinese barbecue sauce that is sweet and fragrant.

Where can hoisin sauce be purchased? Hoisin sauce is readily available online , at Asian grocery stores and at large national retailers.

If you’re looking to add a little spice to this dish serve with a little Sriracha or chili garlic paste.


Hot and Spicy Soup with Glass Noodles

Makes: 4 servings

Prep time: 30 minutes

Cook time: 30 minutes

Ingredients:

600g mung bean vermicelli, soaked

160g edamame beans, blanched in boiling water

4 shiitake mushrooms, sliced

1 pak choi/ Chinese leaf, sliced

For the soup:

3 large dried shiitake mushrooms, soaked in hot water, sliced

1 spring onion, cut in half

1 sachet Lee Kum Kee Tomato Garlic Stir-fry Sauce

2 tbsp Lee Kum Kee Premium Oyster Sauce

For the egg:

10 tbsp Lee Kum Kee Premium Light Soy Sauce

10 tbsp Lee Kum Kee Premium Dark Soy Sauce

1 tbsp Lee Kum Kee Seasoned Rice Vinegar

1. Place room-temp eggs into boiling water for 5½ minutes. Remove and cool in cold water. Peel eggs and soak in mixture for 30 minutes.

2. Sear spring onions and ginger in a saucepan for 30 seconds on a medium heat. Add chillies, stir along with Lee Kum Kee Tomato Garlic Stir-fry Sauce, Lee Kum Kee Premium Oyster Sauce and shiitake mushrooms.

3. Pour chicken stock into pan and a boil, then simmer for 30 minutes.

4. Place noodles into soup and boil for 2 minutes. Serve in a bowl. Arrange the vegetables, beansprouts, mushrooms, edamame beans and coriander over noodles. Pour soup over and top with a halved soy egg.

Tips: 1 tbsp of Lee Kum Kee Chiu Chow Chilli Oil for a spicy kick (optional). 15g dried seaweed (optional). 30g pickled ginger (optional).

Squid is high in vitamin B12 and helps with blood cell health


Recipe Summary

  • 3 cups broccoli florets
  • 1 tablespoon olive oil
  • 2 skinless, boneless chicken breast halves - cut into 1 inch strips
  • ¼ cup sliced green onions
  • 4 cloves garlic, thinly sliced
  • 1 tablespoon hoisin sauce
  • 1 tablespoon chile paste
  • 1 tablespoon low sodium soy sauce
  • ½ teaspoon ground ginger
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ⅛ cup chicken stock

Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.

Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.

Stir the hoisin sauce, chile paste, and soy sauce into the skillet season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.


This One Ingredient Will Transform Simple Noodle And Veggie Dishes Into Flavour Bombs

Doubanjiang, an essential ingredient in Sichuan dishes, will bring spice and complexity to your home-cooked meals.

Corey Mintz Updated April 18, 2018

Parcel of doubanjiang bean paste. Photo, Roberto Caruso.

I had eaten doubanjiang (a Chinese fermented bean paste, pronounced “dough-bun-jang”) a hundred times without knowing what it was. It’s a key ingredient in mapo tofu (ground pork and tofu in a fiery sauce), Kung Pao chicken and other Sichuan dishes. Though the flavour — almost cheesy in its ripe blast of salty umami — is unmistakable, I couldn’t have picked it out of a lineup.

Then, in 2013, I was formally introduced to doubanjiang in a basement restaurant in Toronto’s Chinatown. I was interviewing the owner about how he made his signature dan dan noodles (a popular, fiery Sichuan dish, typically served in snack-sized portions). There were a lot of components involved, including labour-intensive handmade noodles and two separate sauces requiring many ingredients. One of which was a brown paste that was hard to place but immediately familiar. Only then did I realize I’d discovered the long-loved flavour that till then had been a mystery.

Kung Pao Chicken is a classic Sichuan dish flavoured with the spicy heat of doubanjiang. Photo, Eric Putz

Since learning to make the dan dan noodle sauce and then mapo tofu, which I prepare with slow-roasted pork shoulder instead of ground meat, doubanjiang has begun sneaking its way into my cooking. There are some foods you buy because you need a teaspoon for a recipe but then never use the rest of the jar. But this fermented bean paste has become an essential part of my pantry, turning simple bowls of sautéed vegetables into complex and satisfying dishes, and I can’t believe I ever cooked without it.

9 Essential Tips For Making The Best Fried Rice Ever Doubanjiang gets its distinctive taste from a lengthy fermentation process. Broad beans (also known as fava beans) hang out with salt and wheat flour for six months before fresh chilies are added, then allowed to ferment further. Cheaper versions are made in massive troughs. More expensive brands ferment in terra cotta crocks, stirred daily and aged up to eight years. The resulting paste is dark and coarse, with a pungent nose of burnt caramel and fried onions, slightly sour and bitter, with a heat hidden by its saltiness. It’s sometimes packaged with oil or additional spices.

There are many producers of doubanjiang, but the best is said to come from Pixian county, an urbanizing district of Chengdu, the capital of Sichuan province, known for its spicy food and eponymous peppercorns.

Make a quick sauce flavoured with doubanjiang, then toss with noodles and veggies. Photo, Erik Putz.

Too salty to use as a garnish or as the sole flavour in a dish, doubanjiang needs to be wedded with other ingredients to work its magic. Adding a single tablespoon can be sufficient for a dish meant to serve four people. Fried in oil with garlic and/or ginger, and then mixed with rice or noodles, it is tremendous. But its effect is amplified by a brief mingling with other flavours.

Using it to add a kick to veggies is an easy place to begin incorporating doubanjiang into your food. I start by creating a simple sauce: Fry the paste in oil on a low heat, then add ginger, garlic, and thin with a bit of stock or wine, if needed. Sometimes I’ll use this sauce to cook broccoli, guy lan (Chinese broccoli), baby bok choy or Brussels sprouts, and finish the dish with peanuts and toasted sesame seeds. Or, I’ll mix the sauce with something heartier, like lima beans and cauliflower. It seeps wonderfully into eggplant. Once I made a little stew with white beans, tomatoes and snow pea leaves, the sweet tomato flesh beautifully balanced by the salty paste.

Lee Kum Kee brand chili bean sauce is a doubanjiang paste found at many supermarkets and on Amazon.

My first time buying doubanjiang was a bit of an adventure. At my local Chinese supermarket, almost no one speaks English. But it has whatever you’re looking for, so if you show the staff a photo on your phone, they’ll help you find it. The doubanjiang was tucked underneath a table display of plums and pears in brown paper packages, each bearing a red label and tied together with twine. At home, I opened the paper bundle of Pixian Douban, then the plastic bag containing the lumpy, dark brown paste that emitted a scent so familiar it was like reuniting with a long-lost relative.

You’ll find doubanjiang at any Chinese supermarket, and I’ve tried several brands. So far, JuanCheng is my favourite. If you can’t find it, choose one that only contains only these four key ingredients: broad beans, salt, wheat flour and chilies. It’s usually $6 or $7.

If you want to give fermented bean paste a try and can’t get to a Chinese grocer, Lee Chili Bean Sauce is sold at many supermarkets, or you can find a variety of doubanjiang brands on Amazon.

Sure, the best doubanjiang requires some effort to track down, but it’s well worth it. This is the kind of staple that lasts for a long time in the fridge, and once you have it in your kitchen, you’ll never be able to live without it.


Easy Szechuan Broccoli

Simple roasted broccoli takes on big Asian-inspired flavors as a quick side. Served with chicken, fish, beef, or with fried rice, this broccoli will be your go-to weeknight staple.

You can choose your favorite broccoli for this recipe, but Chinese broccoli has less florets and tends to be easier to check for kashrut.

Ingredients

Spicy Ginger-Garlic Sauce

  • 2 garlic cloves, grated on a microplane
  • 1 tablespoon fresh grated ginger, or 2 teaspoons dried ginger
  • ½ cup good quality soy sauce
  • 2 tablespoons white miso paste
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons Sriracha sauce (Asian hot sauce), more to taste

Broccoli

  • 1½ pounds fresh or frozen Chinese or favorite broccoli, thawed if using frozen
  • 3 teaspoons toasted sesame oil
  • Kosher salt
  • Freshly ground black pepper
  • Garnishes: sesame seeds, thinly sliced scallions

Preparation

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. Whisk together garlic, ginger, soy sauce, miso, vinegar, and sriracha. Set aside.

3. Arrange broccoli on prepared sheet, drizzle with sesame oil, and season with salt and pepper.

4. Roast broccoli until edges are just beginning to brown, about 12 minutes.

5. Transfer to serving platter or bowl and toss with sauce. Garnish with sesame seeds and sliced scallions.


Broccoli and Tofu with Black Bean Sauce

What&rsquos your favorite dish to order at a Chinese restaurant? I&rsquom really bad at picking favorites, but any dish that includes a black bean sauce is definitely up at the top of my list. I love that it&rsquos a bit spicy, and I love the depth of flavor you get from the fermented black bean paste. My biggest problem with restaurant versions is that they tend to be rather heavy for every-day sort of eating.

This recipe for making broccoli and tofu with black bean sauce at home has all the flavor of Chinese take out and none of the guilt. The tofu is baked for a chewy texture, instead of deep fried. There&rsquos very little oil in the sauce and used to stir fry, so no pooling of oil will happen here! Broccoli and the tofu soak up the sauce and diced red bell pepper provides a complementing sweet, juicy, and crunchy flavor and texture.

The sauce is super easy to make simply stir all the ingredients together with a fork, and only requires two specialty items: black bean paste, which can be found at most well stocked international sections in grocery stores, and Chinese cooking wine. Chinese cooking wine is available at Asian grocery stores, or some international sections of regular supermarkets. You could probably track the ingredient down on amazon as well. In a pinch you could substitute sherry, or if you would like you could try substituting mirin (Japanese rice cooking wine), which is found more easily at grocery stores in my experience than its Chinese counterpart.

The sauce is so delicious! It&rsquos super flavorful, with lots of umami from the black bean paste, soy sauce, and cooking wine. Aromatic toasted sesame oil adds another layer of flavor and ties in perfectly with the sesame seeds tossed in at the end of the stir fry. Hot chile paste can be used to taste to get the level of spiciness you prefer. For this dish, I like it rather spicy! A bit of brown or coconut sugar helps balance this heat and the saltiness of the sauce while some freshly squeezed citrus helps brighten the flavors and ties them together. At the same time, vegetable broth and corn starch combine with the other ingredients to create a thick sauce that clings perfectly to the veggies and tofu. It certainly makes for a delightful sauce!

And if you try this recipe for broccoli and tofu with black bean sauce, let me know! I love seeing & hearing about it when you guys make my recipes! Leave a comment and/or rate the recipe below, tag me on Instagram (or #thecuriouschickpea), share with me on Facebook!


Ginger-Soy Lacquered Chilean Sea Bass with Chinese Broccoli, Sticky Rice and Wasabi-Ginger Vinaigrette

This ginger-accented sea bass has been a standby on the menu at B.R. Guest’s Blue Water Grill since its debut some nine years ago. Corporate Chef Brett Reichler notes that several of the ingredients called for here&mdashmirin (sweet Japanese rice wine), wasabi (horseradish) and sticky sushi rice&mdashcan be found in Japanese or pan-Asian markets, or in the Asian section of better supermarkets.

Wine recommendation: Villa Maria’s 2002 Cellar Selection Riesling from Marlborough, New Zealand.

  • For the sea bass and marinade:
  • 1 cup low-sodium soy sauce
  • 1/2 cup unseasoned rice wine vinegar
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon chopped garlic
  • 4 tablespoons granulated sugar
  • 4 (7-ounce) fillets Chilean sea bass
  • 3 tablespoons vegetable oil for sautéing
  • For the rice:
  • 1 cup water
  • 1 cup sushi rice
  • 1/4 cup unseasoned rice wine vinegar
  • For the broccoli:
  • 1 head broccoli (preferably chinese)
  • For the Wasabi-Ginger Vinaigrette:
  • 2 tablespoons wasabi powder
  • 4 to 6 tablespoons hot water
  • 1 tablespoon hoisin sauce
  • 1/4 cup mirin
  • 1/4 cup unseasoned rice wine vinegar
  • 1 tablespoon chopped fresh ginger
  • 1/4 cup light soy sauce
  • 1-1/2 cups pure olive oil or vegetable oil
  • 1/2 cup sesame oil

To prepare the marinade: Pour the soy sauce and vinegar into a stainless steel bowl and add the ginger, garlic and sugar. Mix well, until the sugar is dissolved.

Place the pieces of sea bass into a shallow stainless steel or glass baking dish in a single layer and pour the marinade over them. Turn to coat. Cover and refrigerate for 1 hour.
For the rice: Pour the water into a medium saucepan, and add the rice and rice wine vinegar. Cover and cook over medium heat for about 10 minutes, or until rice is tender. Remove from the heat, fluff with a fork and keep warm until ready to serve.

To prepare the broccoli: Bring water to a boil in the bottom of a steamer set over high heat. Make sure the bottom of the steamer contains only enough water so that the top section of the steamer does not have water in it. Place the broccoli into the top section of the steamer, set it on top of the boiling bottom section, cover and steam for about 6 minutes, or until tender. Remove from the heat and keep warm until ready to serve.

For the vinaigrette: Mix the wasabi powder and hot water in a mixing bowl until the mixture takes on the consistency of a smooth paste. Add the hoisin, mirin, rice wine vinegar, ginger and soy sauce. Slowly add the oil to the vinaigrette, whisking constantly with a wire whisk as you add it. Whisk until the ingredients are smooth and emulsified.

To sauté the bass: Heat the vegetable oil in a sauté pan over medium-high heat until the oil ripples. Carefully place the sea bass into the pan in a single layer, working in batches if necessary. Reserve the marinade. Sauté the bass, shaking the pan gently, for 3 to 4 minutes, or until golden then turn carefully with a spatula and sauté the other side for 3 to 4 minutes. Add about 2 tablespoons of the reserved marinade to the sauté pan and cook for 2 to 3 minutes, or until the liquid thickens and becomes syrupy and coats the fish. Discard the remaining marinade.
To assemble the dish: Spoon equal portions of rice onto 4 serving plates, and place equal portions of broccoli on each. Place one fillet of sea bass on each plate, angling so that it overlaps the rice slightly. Drizzle about 2 ounces of vinaigrette on to the outside of each plate.


What is Chinese Broccoli, aka Gai-Lan?

Gai-lan (or Kai-lan) is Chinese Broccoli. It’s the ingredient traditionally used in this recipe. It has big spinach-like leaves and tender, crisp stalks. Gai-lan is full of broccoli flavor! It works great in stir-fry, steamed, boiled, or blanched. You can often find it in Asian markets or at some farmers markets. If you find it, try in this recipe!

Watch this Video to Learn More:

Chef Katie’s Plant-Based Cooking Tips for Vegan Chinese Double Garlic Broccoli Stir-Fry:

Stir-Fry Tips: The key to a good stir-fry is prep. Have your vegetables chopped, noodles cooked, and sauce ready to go. Then, cook the stir-fry quickly at a high temperature. This will give you crisp texture and bright colors.

Frozen Veggie Help: For a quicker version of this recipe, you can use frozen broccoli florets. You’ll need about 5-6 cups of florets for this recipe. Simply, thaw the broccoli overnight (or do a quick-thaw in the microwave for 90 seconds). Then, stir-fry the frozen broccoli when you would otherwise add the fresh broccoli.

Oil-Free Version: Sesame oil is an option ingredient in this recipe. It adds authentic Asian flavor to the finished dish. You can omit or substitute with 2 teaspoons toasted sesame seeds.

No Ume Plum Vinegar? You can substitute with unseasoned rice vinegar.

No Mirin? You can substitute with black balsamic vinegar or regular balsamic vinegar.

Tamari vs. Soy Sauce: Tamari is the gluten-free version of soy sauce. Use it in this recipe to ensure a gluten-free recipe. If gluten isn’t a concern for you, you can use either tamari or soy sauce.