ramen hood's fried broccoli
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From Ramen Hood's at the Grand Central Market in Los Angeles, CA as printed in The Los Angeles Times. This begged to be served over plain sticky rice in a rice bowl with the "fixings".
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yield
4 (recipe yields 3/4 cup of sauce which means you'll have leftovers of it)
prep time
15 Min
cook time
10 Min
method
Stove Top
Ingredients For ramen hood's fried broccoli
- SAUCE:
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1/2 cmalt vinegar
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1/4 csoy sauce
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1/4 csugar
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1/2 tspchile flakes
- FRIED BROCCOLI:
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oil, suitable for high heat frying
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1 lbfresh broccoli, cut into florets
- GARNISHES:
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green onion, thinly sliced
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fresh cilantro or thai basil? (my suggestion)
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sesame seeds ( " )
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crispy shallots ( " )
How To Make ramen hood's fried broccoli
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1SAUCE: In a small saucepan, combine the malt vinegar, soy sauce, sugar and chile flakes; bring to a boil over high heat, stirring once or twice. Remove from heat and set aside to cool. (This makes about 3/4 cup sauce, more than is needed for the remainder of the recipe; the sauce will keep for up to 2 weeks, refrigerated.)
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2FRIED BROCCOLI: Fill a large pot with enough oil to come up about 4 inches and heat the oil until it reaches 375 degrees. Fry the broccoli, in small batches until the pieces are a light brown color, 30 seconds to 1 minute. Drain the pieces well. (I used far less oil-perhaps only about 1" depth.)
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3Place the broccoli in a bowl and sprinkle over the sauce, tossing the broccoli to coat. Drain the pieces and place on a platter, garnishing with the green onion... (fresh cilantro or Thai basil, sesame seeds, crispy shallots, etc. if desired.) Serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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