A different take on Chinese broccoli
- 3 stalks of Chinese broccoli
- 1 ear of corn
- 1 large clove of garlic
- 1 half lime
- 1 tablespoon of coconut oil or other cooking oil
- Salt and white pepper to taste
- Parsley or celery leaves to garnish
- Pinch of za'atar or toasted sesame and thyme
- Wash Chinese broccoli to remove any dirt. Save that water for your plants!
- Peel garlic clove and chop rough.
- Trim dry ends of broccoli stalks and discard or compost. Snap off leaves to expose the main stalks and cut stalks diagonally into 1/2-inch thick segments. Cut larger leaves into halves or thirds.
- Lay ear of corn on its side on your cutting board and cut kernels from the cob. Gnaw on what's left on the cob or save it to throw into your next soup.
- Heat the oil in your pan over medium high heat until it starts to shimmer. Add garlic. Cook until softened and immediately toss in broccoli stems. Cook for a minute and then add corn. Season with salt and pepper, stir, and cook over medium heat for 2 minutes. Fold in broccoli leaves and cook for another minute. Taste for doneness and seasoning. Adjust to your liking.
- Transfer stirfry to a bowl and toss with lime juice. Sprinkle za'atar or sesame and thyme on top and finish with sprigs or celery or parsley leaves.
Jessica Wang's culinary creations are also featured on her Instagram. Follow her @chinesebeancurd. Wang is a local chef who volunteers with the Asian and Pacific Islander Obesity Prevention Alliance (APIOPA). APIOPA is a nonprofit organization that brings healthy fruits and veggies to Alhambra through Roots Community Supported Agriculture. Click for more information on how to purchase the produce needed for this recipe, directly from a local farmer!
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