Separate the florets. Blanch VERY briefly (ca. 1 minute), then drain and put in ice water.
Mix together one scant TBS of maggi sauce and 2 TBS of rice wine in a small bowl.
Melt 1/4 cup of butter in a skillet. Add 1.5 TBS of fresh minced garlic and sauté over med-hi heat till translucent. Add the maggi & rice wine mix, add some pepper flakes if you want.
Add the broccoli to the skillet, toss around for a couple of minutes.
This is actually a recipe for garlic pasta, but how could you possibly go wrong with butter & garlic? It'll make the broc sing!
Well, regardless - here's one of my developed favorites. Cheap, delicious, colorfule & relatively healthy. I even served it a dinner party as part of an Asian banquet to rave reviews:
BREEZY JADE & CORAL
(Adapted from Wokcraft, by Charles & Violet Schafer)
Approx. 1 pound of broccoli florets
1 package of surimi (aka “imitation crab meat”), in bite-size pieces
Approx. 1” piece of fresh ginger, peeled & minced
2-3 cloves garlic, peeled & minced
1 teaspoon sugar
3 tablespoons dry sherry
4 tablespoons soy sauce
A few dollops of vegetable oil for stirfrying
Bring a pot of water to a boil & blanch broccoli florets for 2 minutes & drain. Combine sugar, sherry, soy sauce, & minced garlic – stir until sugar is dissolved. Heat a dollop or so of oil in a wok or large skillet & add ginger for about 30 seconds, then follow with broccoli florets, surimi, & sauce mixture. Stirfry until heated through & serve.
Here's a wonderful side I adapted that has won raves. Works great alongside plain roasted poultry, like, say, turkey?
Breezy Broccoli Blue Cheese Casserole
1 can of Campbell’s regular condensed “Cream of (fill in blank)” soup
(Cream of Asparagus, Chicken, Celery, Mushroom – whichever you prefer)
½ a soup can of half & half
Approx. 4 oz., or ½ of an 8 oz. block of cream cheese, roughly cut into cubes
Approx. ¾ lb. of your favorite blue cheese – any type
2-3 heads worth of broccoli florets (save stalks for another use, or discard)
1 sleeve crushed Ritz crackers (just gently roll them right in the sleeve before opening it)
Preheat oven to 350. Bring a large enough pot of water for the broccoli to a boil, add broccoli, bring back to a boil for just 2 minutes & drain.
Combine soup, half & half, cream cheese, & blue cheese in a microwave-safe bowl and microwave until cheeses are melted. In a casserole dish large enough to hold all ingredients (a 10” x 10” x 2” worked with 2 heads of broccoli florets for me), gently fold together blanched broccoli florets & sauce. Top with crushed Ritz crackers, and bake uncovered at 350 for approx. 30 minutes, or until casserole is heated through & cracker topping is lightly toasted.
Combine one finely chopped medium head of broccoli with 1/2 cup finely chopped red onion, one cup of currants and 1/2 pound of finely chopped crisp bacon. Prepare a mixture of 1 cup mayonnaise (Hellman's/Best Foods preferred) 1/2 cup sugar and 2 Tbsp vinegar. Mix with the broccoli, chill (covered in refrigerator) for about an hour. Serve topped with chopped nuts (cashews, peanuts, cashews all work well)