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Yes. It's true. I am now, as of this moment, a True Believer. Cast forever away from this once shrouded mind are the webs of doubt and fickle uncertainty. Yea, verily, I shall walk no longer in the shadows of fear and misplaced trepidation - for I have seen the Light, and it's name is Broccoli Rabe!
Ok. I admit that when Theresa sent out the CSA choices for this week, and I saw that Broccoli Rabe was on the menu, I had absolutely no idea what it was, much less what to do with it. Truth be told, I didn't even know what it looked like. So when my wife Karen brought back the CSA box, and unveiled this long, green, and rather leafy set of stalks, I quickly threw my hands up and decided to consult that most sagacious of advisors - the Internet.
As these things often go, I was soon overwhelmed by a veritable deluge of facts, some useful, some not, including it's alternate monikers, such as the very lovely sounding Cima de Rapa, Broccoletti, and Friarelli, which, especially when rolled off the tongue with romanesque distinction, definitely lends this mystery vegetable an Italian flair. Which was all very nice, but I still didnt' have a clue what to do with it. Even mighty Wikipedia was of little assistance.
However, after a few more intrepid clicks, I stumbled upon the brassican Rosetta Stone. Gai Lan.
Broccoli Rabe is related to Gai Lan, also known as Chinese Broccoli. In that instant, with me being the culinary Asia-phile that I am, I was filled with the light of inspiration - and EXACTLY what I should do. This simple, easy-to-prepare meal is the result.
Afterwards, I rested. And it was very, very good.
Ingredients (Serves 4)
Organic Stuff
- 1 bunch of leafy, green Broccoli Rabe, bottom end cut off, with the individual stalks and leaves cut into 4-5 inch lengnths.
- For the Stir-Fry Sauce
- 3/4 cup organic Chicken Stock
- 3 generous shakes Sesame Oil
- 1 tablespoon, Canadian Maple Syrup - sweet, pround, and Free
- 1-1/2 tsp Organic Tamari Soya Sauce
- 1 pound Organic, free-range chicken wings
- 1.5 cups uncooked Jasmine Rice
- For the Marinade
- 2 cloves garlic, very finely minced
- generous squeeze of lemon juice
- 1/2 teaspoon Corn Starch
- For the Stir-Fry Sauce
- 1-1/2 tablespoon Oyster Sauce (Lee Kum Kee is a good brand)
- 1 teaspoon Corn Starch
- tiny drizzle of Dark Soya Sauce, for colour
- Vegietable oil
- A slotted roasting pan, the kind the allows fat from broiling to drain off
- A good quality wok
- Searingly high heat
- An epicurean touch of Divine Inspiration
Locavoratious Secrets Revealed!
Secret #7 - rinse rice 3 times
No, this is not some sort of weird superstition. Rincing the rice multiple times clears off any excess starch from the rice, and prevents it from going gummy. First rince the water will be cloudy. Second rinse, a little less so, with the third and final rince being close to clear
Secret #8 - the one fingertip rule.
How do you know how much water to put in the rice for the rice cooker. It's easy. After your third rinse, continue to fill the water over the rice, until the water level is exactly one fingertip above the rice. Put into the rice cooker, and press the button, and you'll get perfect rice every time.
Secret #9 - sometimes simple is best
I wasn't kidding when I said I played a video game while I waited for the chicken to cook. Two games, actually. Point is - less can totally be more - you don't always have to make complex, elaborate meal plans. Especially with fresh local, organic food, sometimes simpler is better - let the taste of the incredients shine through - everything (especially the broccoli rabe) is packed with flavour - so don't worry, be happy, and let the food itself deliver the miracles.
Get Cooking!
- Plunk the Chicken wings in a marinating bowl
- Pour in 2-3 generous glugs of the tamari soy sauce
- Drizzle on some sesame oil, squeeze in the lemon, add the garlic
- Mix in the cornstarch, and bung the whole thing up with your hands, making sure to evenly distribute the marinate, and fully dissolve the cornstarch
- Marinate for 30 minutes
- Meanwhile, prepare the sauce in measuring cup or small mixing bowl
- Add in the oyster sauce, soya sauce, maple syrup, corn starch, and organic sesame oil
- Mix together to incoporate the corn starch - there should be no lumps
- Preheat the oven to 375 degrees (Celsius)
- Wash and rince the rice, add it to a rice cooker, and press the start button
- When the oven is pre-heated, place the chicken wings on the roasting pan, and transfer to hot oven, putting the timer on for 40 minutes
- If you have kids, and they're outside playing with Mommy, play a competitive video game, or two. Make sure you thoroughly trounce your opponent
- Set the table. Or have someone set the table for you, preferably the aforementioned Mommy and kids. Or get your dinner guests to do it - after all, you're treating them to Broccoli Rabe!
- After the 40 minutes is up, your rice should be nicely steamed, and the chicken wings smelling scrumptious
- Heat up your wok to scorching
- While you're waiting, start to plate your rice, and transfer the chicken to a serving plate - keeping it warm in the still-hot oven.
- Wait one minute more, and pour in a generous glug of the oil
- Dump in the Broccoli Rabe into the wok - and revel in the loud crackle of the vegetables hitting the hot oil.
- Stir fry constantly, until leaves start to wilt, and the stalks are crisp, just on the edge of tender, maybe about 30 seconds, or slighly longer - don't overcook
- Pour in the stir-fry sauce, and stir around, making sure the sauce thickens. Add more stock, if it is getting too thick, and after about 10-20 seconds, transfer the Broccoli Rabe and it's gorgeous sauce to a serving plate.
- Serve the whole lot up - spoon in some rice, let people grab their own chicken wings, but make sure you give everyone a generous serving of the broccoli rabe, give them lots of that glorious sauce!
- Wait for epiphanies, and don't punish anyone for using their fingers to get some more stir-fry sauce.
- When it's all good and done (trust me, it won't take long), top the whole thing off with blueberries, and fresh organic vanilla ice-cream, and you'll have found a little heaven on earth.