Spicy Asian Broccoli

Tired of the same old dull and boring broccoli every time you make it?  Try this Asian-inspired version - the ginger, garlic, and crushed red pepper add a nice kick, and it's quick to make.

Start by sauteing crushed garlic, ginger paste, and crushed red pepper flakes in a little oil over medium-high heat.

Stir constantly so the garlic doesn't burn. After 30-60 seconds you'll start smelling the garlic and ginger.

That's when you'll add the chicken stock. Give everything a quick stir.

Immediately add the broccoli florets.

Lower the heat and cover the pan. Simmer until broccoli is crisp-tender. Serve.

Items used to make this recipe:

(affiliate link)

• large nonstick skillet https://amzn.to/3IMtNpD

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Spicy Asian Broccoli

Printable Recipe

Ingredients

• 2 tablespoons peanut or canola oil

• 2 cloves garlic, crushed or minced

• 1 1/2 teaspoons ginger paste (or equal amount fresh grated ginger)

• 1/4 teaspoon crushed red pepper flakes

• 1/2 cup chicken stock (try my simple homemade recipe)

• 3-4 cups bite-size broccoli florets

Directions

1. In a large skillet over medium-high heat, saute garlic, ginger, and crushed red pepper flakes in oil for 30-60 seconds until fragrant.

2. Add chicken stock, stir to combine.

3. Add broccoli florets; lower heat and cover skillet.

4. Simmer until crisp-tender, about 7 minutes.

Mozzarella Sticks

I've been giving weekly cooking lessons to a 20-something year old this summer.  When I asked what he wanted to learn how to make this week, he responded, "I don't suppose you know how to make mozzarella sticks?"   Yes, mozzarella sticks!!  They're not difficult to make at home, but there are a couple of really important things you need to do in order to achieve success.  Here's what you need to know. 

For this recipe, you'll need low-moisture mozzarella cheese. You can purchase a block of cheese and cut it up, or you can make it easy on yourself and buy individually wrapped string cheese. They're the perfect size and shape.

Dip the string cheese in beaten eggs.

Then coat with Italian seasoned breadcrumbs.

Then back into the egg for a second time.

Then back into the bread crumbs again. So now that the cheese sticks have been dipped and coated twice, place them in the freezer for at least 6 hours.

Fry in heated oil as directed in the recipe below. You’ll know they’re done when the cheese melts and the crumb coating is toasty in color.

Drain on paper towels and sprinkle immediately with very fine salt (like popcorn salt).

Serve with my San Marzano Tomato Sauce or my Quick Marinara Sauce. Enjoy!

Items used to make this recipe:

(affiliate links)

• half sheet pan https://amzn.to/3HdJwOj

• silpat liner https://amzn.to/3r8Hfy6

• Italian seasoned bread crumbs https://amzn.to/3AGzoLg

• san marzano tomatoes https://amzn.to/3AOdmq7

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Mozzarella Sticks

Printable Recipe

Ingredients

• 12 mozzarella string cheese sticks, unwrapped

• 3 eggs, beaten well

• 1 cup Italian seasoned bread crumbs

• olive oil for frying

• popcorn salt for sprinkling (super fine salt)

• your favorite tomato sauce for dipping

Directions

1. Place beaten eggs in a shallow bowl.

2. Place breadcrumbs in another shallow bowl.

3. Coat mozzarella sticks with beaten egg, then coat with bread crumbs.

4. Repeat step 3.

5. Place double coated mozzarella sticks on a sheet pan or plate and freeze for at least 6 hours or overnight.

6. In a tall sided non-stick sauce pan, gently heat about 1 inch of oil until it bubbles when a wooden spoon placed in it.

7. Fry 3 or 4 sticks at a time, turning when necessary and adjusting heat as needed. They should only take 2-3 minutes to cook.

8. Remove from oil and drain on paper towels when brown and cheese begins to ooze; sprinkle immediately with popcorn salt or very fine salt.

9. Serve with your favorite tomato sauce for dipping (my San Marzano Tomato Sauce is the bomb!).

Note

• To make your own Italian Seasoned Bread Crumbs, add the following to one cup of plain dry bread crumbs:  

• 1/2 teaspoon fine salt

• 1/2 teaspoon dried parsley

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/4 teaspoon dried oregano

• 1/4 teaspoon dried basil