This dish is easy to prepare and also delicious. We love fresh broccoli and this is a recipe I will add to the weekly rotation. More flavorful than steamed broccoli and moister than roasted broccoli.
First you heat the oil in the pan and then add your chopped up broccoli. I wasn’t not sure how small or large to leave my pieces, so I did a variety of sizes. What I found that worked best was about bite-size. That way you don’t have to cut it later when its on your plate.
After a few minutes in the oil add your salt, sugar, and stock and let it simmer until most of the liquid is gone. This is where the broccoli picks up the flavor of your rich stock. Do not skimp here. Its much better when you use a hearty stock… preferably homemade. Water would be a big disappointment in taste.
Once its finished cooking, add a little soy sauce in there and serve.
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