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Ramen Hood's Fried Broccoli

Ramen Hood's Fried Broccoli Recipe

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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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4 (recipe yields 3/4 cup of sauce which means you'll have leftovers of it)
15 Min
10 Min
Stove Top


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1/2 c
malt vinegar
1/4 c
soy sauce
1/4 c
1/2 tsp
chile flakes


oil, suitable for high heat frying
1 lb
fresh broccoli, cut into florets


green onion, thinly sliced
fresh cilantro or thai basil? (my suggestion)
sesame seeds ( " )
crispy shallots ( " )

How to Make Ramen Hood's Fried Broccoli


  • 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.)
  • 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.)
  • 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.

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About Ramen Hood's Fried Broccoli

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Vegan
Other Tag: Quick & Easy

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