to blanch & freeze broccoli:
There are more than plenty of very, very detailed directions online. Check ’em out if you’d like.
Here’s what we do.
Scrub and sanitize your sink’s basins. Pour salt onto the bottom of each basin, thoroughly. Run the water, COLD, and dissolve the salt thoroughly. Put all that Beautiful Broccoli in. Let the basin fill thoroughly with COLD water. Let it soak.
Start some water boiling in some big pots. Big enough to dunk all the broc, or big enough to steam all the broc.
Separate the broc into florets, or small mini-heads of broc. Look into the nooks and crannies, make sure it’s clean and free. Slice these somewhat smaller, into just bigger than bite-sized bits.
If you’re gonna dunk the broc into boiling water it’ll need 3 minutes blanching, minimum, in rapidly boiling water.
If you’re gonna steam blanch, 5 minutes, minimum.
Empty your sink basins and re-fill with COLD water.
Dunk your blanched brocs into the COLD sinkfuls of water. Soak. Cool thoroughly.
Bag the blanched, cooled broc in FREEZER bags. Or vacuum pack. Freeze!
Freezing can be part of extending your eating season. Also, stretches your dollars and sense!
Broccoli & Tofu, in Spicy Peanut Sauce
Begin cooking your rice about 10 minutes before you begin your stir-fry.
for the sauce:
4 teaspoons peanut butter (or 4 tablespoons roasted peanuts ground to a paste in a clean coffee grinder)
4 teaspoons soy sauce
4 teaspoons distilled white vinegar
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon oriental sesame oil
2 teaspoons sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon chili paste
4 tablespoons finely chopped fresh cilantro leaves
you also need
4 teaspoons finely diced fresh cilantro stems
Combine all ingredients for sauce, except cilantro leaves, in a bowl and mix well. Hold aside until the broccoli is bright green and just tender (about 5 minutes), see below. You will pour the heated sauce over the saute. Toss gently until everything is coated with everything else. Serve over rice.
1 1 lb bunch of fresh broccoli
3 Tbs peanut oil
2 tsp freshly grated ginger root
4 med cloves garlic, minced
1 lb tofu, cut in small cubes
a few dashes of salt
2 cups thinly sliced onion
2-3 Tbs tamari sauce
2 freshly minced scallions
1.) Cut off the bottom half-inch of broccoli stems. Shave off the tough outer skins of the stalks . Cut stalks diagonally into thin slices. Coarsely chop floweretts. Set aside.
2.) Begin heating wok or heavy skillet. When hot, add 1 Tablespoon of peanut oil. Add half of the ginger and half of the garlic. Salt lightly. Saute over medium heat 1 minute, then add tofu. Turn heat up little, stir-fry tofu 5-8 minutes. Transfer it, including liquid, to saucepan of peanut sauce. Mix together gently.
3.) Wipe pan with paper towel, return to stove, begin heating again. Add remaining oil to hot pan, then ginger and garlic. Salt lightly. Add onions, grind in freh black pepper. Saute, stirring frequently, over medium heat, until onions soft (about 5 minutes).
4.) Gently re-heat the sauce, just warming, no more.
5.) Add broccoli and chopped peanuts to wok. Add 2-3 Tbs. tamari sauce, stir-fry over medium-high heat until the broccoli is bright green and just tender(about 5 minutes).
6.) Pour heated sauce over saute. Toss gently and add cilantro leaves as you toss.
Serve over rice.