So it’s a side dish. . . How great can a side dish be really?
Well, this was amazing! I wish I had doubled the recipe. Everyone wanted more.
The recipe calls to remove the garlic, but it’s minced so I’m not sure how this is supposed to be done. I was not going to pick little pieces of garlic out of the cooked onion, so I left it in.
For the pepper I used a long Thai chili from our garden. I used my knife to split it down the center. This allowed the chili juices to release into the dish, but not too much.
The broccoli after 12 minutes was the perfect blend of cooked through, but still somewhat crisp.
The flavor was unbelievable! All the ingredients blended perfectly together. There was just enough salt, and just a hint of heat.
This was the perfect side dish!
BROCCOLI CALIFORNIA STYLE
1 ½ Pounds Broccoli
¼ Cup Salad Oil
1 Clove Garlic
1/3 Cup Minced Onion
1 to 2 Hot Peppers
2 Tablespoons Water
1 Teaspoon Salt
Trim broccoli leaves and stalks. Chop coarsely. Heat oil in large skillet. Add garlic, onion and peppers. Simmer until onion is tender. Remove garlic and peppers and discard them. Add broccoli, water, and salt. Cover and cook 12 to 15 minutes.
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