Growing up in an Asian household, I think one of the things I am most thankful for is the eating habits I’ve acquired. I guess I have to attribute most of this to my family, which is FULL of fantastic cooks, but I realize that there is something innate in Asian culture that has led to such healthy and flavorful cuisine. As a people, we are very resourceful, especially when it comes to food. If you think about it, traditional chinese cuisine is not really rich or extravagant, but rather wholesome and always full of flavor. We find ways to utilize almost every part of an animal or plant and can stretch a couple dishes to feed an entire family. Not to mention it’s all pretty healthy too! When was the last time you saw a chinese dish that used butter, cream or cheese in it? Never, because it simply isn’t done (dim sum desserts don’t count). And you wonder why your Asian friends are all so thin (though international McDonald’s and KFC have been changing that as of late).
Nevertheless, I haven’t always loved Chinese food. In fact, I used to be quite a pick eater when I was younger – go ahead and ask my parents; there was a time when I demanded Happy Meals and pizza rolls day in and day out and had to be force fed my spinach. But gradually (I think traveling back to China so often had a large part to do with it), I began to appreciate zhōngcān, and even started to crave it when I had too many sandwiches back-to-back. There is a certain comfort in a blank canvas of white rice: that foundation of clean, pure and unadulterated nourishment that marries with practically any sauce, meat and vegetable – what’s not to love? Grabbing up a bowl of the finest short-grain and sitting around sharing plates of food “family-style” is something I’ve always loved about Asian cuisine:
But I digress. What I really wanted to talk about in this post was how being Chinese has instilled in me a love for fruits and vegetables. I know it sounds strange, but I am very thankful for it. Despite my finicky palette as a kid, I remember always asking my mom to buy us juicy mangoes, seedless watermelon and those delicious, crispy Asian pears. Being introduced to fresh produce at a young age, I really can’t imagine what it would be like without it. It wasn’t until I started having sleepovers with my white friends that I realized how lucky I was. I mean, the only fruits and vegetables my friends ever ate came out a yellow can and were either drenched in blindingly sweet syrup or frozen solid. That’s no way to live!
One particular childhood memory I have regarding food was having dinner down the street at my white friend’s house when I was about 8 years old. We had roasted chicken (yum), fresh dinner rolls (YUM!) and… some odd, yellowish/brown item I later learned was… buttered broccoli (-____-). Why must white people do such horrible things to their vegetables? Strange as it may sound for a third grader, broccoli was actually one of my absolute favorite foods… and it sure as hell it wasn’t supposed to look like that! What I’ve always seen as a bright, crunchy and fragrant green was reduced down to a soggy, fattening, denatured mess. But being the polite guest, I forced it down and pretended to enjoy it. My friend saw this, thinking I actually liked it, and shoveled his broccoli onto my plate while his dad wasn’t looking! Infuriated, but not wanting to cause any trouble, I woefully ate his portion. And that was the last time I ever ate there.
I couldn’t help but feel sorry for my friend; that he had to be subject to this culinary injustice is such a travesty! If you’ve always hated broccoli, then I blame your parents. I also blame butter. And if you’ve only eaten broccoli that’s been doused in cheese or ranch dressing, YOU’RE DOING IT WRONG. Try some of mama Huang’s 西兰花 and you’ll be wondering why you’ve been so silly all these years.
So for my first bananalife recipe, I am going to share with you one of the simplest and best-tasting ways to prepare broccoli (credit goes to my mom!)
STIR-FRIED BROCCOLI W/GARLIC (serves 4)
- 2x broccoli crowns
- 3-4x cloves of garlic
- 1 tbs. vegetable oil
- 1/2 cup of water or beef/chicken broth
- kosher salt to taste
- Large skillet or wok
- Slotted spatula
- Cutting board and chef’s knife
- Remove any leafy parts from the trunk of the broccoli crowns and wash with cold water.
- Take the crowns and tear off florets into bite sized pieces (larger florets can be halved). You will be left with the tough trunk section which can be peeled and sliced into thin pieces (don’t throw it out!)
- The garlic should be sliced into very thin rounds. Like in Goodfellas. Well, maybe not THAT thin, but you get the idea.
- Heat the oil in your skillet to medium-high heat; add the garlic slivers and toast until fragrant (should only take a minute or so). Don’t let the garlic burn!
- Add your broccoli florets to the pan and stir to coat with the garlic infused oil.
- Add the 1/2 cup of water or broth to the pan. This will prevent the garlic from burning; the steam will start to cook the broccoli (but you don’t have to cover it).
- Sprinkle salt to taste and continue to stir occasionally for about 5 more minutes.
- Once the broccoli is bright green, tender yet still crunchy, you can take it off the heat and serve!
I think the reason why this is so delicious is that it accentuates the great texture and color of the vegetable without compromising its taste. Since broccoli on its own is rather bland, the garlic adds the right amount of flavor without overpowering its natural floral fragrance. YEAH, I KNOW WASSUP!!!
Hope you guys enjoy! If you have young kids, this is the way to introduce them to broccoli 🙂