Stir Fried Linguine

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Broccoli has been on sale the last few weeks and that always makes me happy as I just love broccoli. I decided to do a little something different here just to see what we could come up with. With this recipe, it’s really important to do all your prep work before you start to cook, things start moving pretty quickly and you want everything ready to go.

• 2 heads broccoli
• carrots
• 5 cloves garlic peeled and chopped
• vegetable oil
• a pinch of red pepper flakes
• 1/2 cup soy sauce
• 1/2 cup teriyaki
• 1/2 teaspoon fish sauce
• 1 Tablespoon Hoisin
• 1 Tablespoon Sriracha
• 1/2 teaspoon sesame oil
• a nice big squirt of honey
• about a cup of vegetable broth
• 2 packages of whole wheat linguine

Put up a pot of water to boil.  Start to trim the broccoli, removing the florets and seperating them into similarly sized pieces.  Take the stalks and peel them down a bit, removing all of the tough woody parts, chop them into about 1/2 inch cubes. When the water starts to boil, put the broccoli in and blanch for 4 minutes. Meanwhile get a large bowl and fill it with ice and cold water.  When the broccoli is done, use a slotted spoon or a spider to remove the broccoli from the pot and put it into the ice water.

Don’t dump the broccoli water from the pot, we’ll use that again in a little bit.

When the broccoli feels cold to the touch, drain it in a colindar and set aside.

In a small bowl combine about 1/3 cup of olive oil, the garlic and red pepper flake, stir and set aside.

Heat a very large skillet on med heat, add enough vegetable oil to coat the pan and add the broccoli – this is going to cook for about 10 minutes on medium, to get it a little bit browned and crisped.

In another bowl, combine the soy sauce, teriyaki, fish sauce, Hoisin, Sriracha, sesame oil and honey. Whisk to combine and set aside. Definitely taste this at this point to make sure you’re happy with the combination.  Adjust to suit your taste.

Bring your water back up to a boil and cook the pasta according to package directions.

Create a well in the middle of the broccoli and add the garlic/oil/pepper flake mixture. Saute until the garlic starts to soften and you can really smell it and then stir to combine with the broccoli.  I added the carrots at this point too, because we were using bagged, presliced, ruffle slices, stir to combine and if necessary raise the heat under the vegetables.

When the vegetables are cooked the way you like, add the vegetable broth and your sauce and toss to combine.

When the pasta is done, use tongs to transfer it to the vegetables and again, stir very well to combine.

Plate and serve.

This was really yummy with moderate heat.  A couple of things I’ll do differently next time are:

• Use a nice piece of ginger, grated or chopped – I thought I had some and I didn’t, it would have really elevated this dish
• Use fresh whole carrots, peeled and chopped the same size as the broccoli stalk dice and blanch them with the broccoli
• Add more vegetables.  Maybe snow peas, or sugar snaps, or edamame (I’m really loving the edamame lately, huh?)

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