Broccoli with red pepper and soy sauce
4 servings
20 minutes
Broccoli with red pepper and soy sauce is a vibrant dish of Chinese cuisine that combines the freshness of vegetables with the rich aromas of Eastern spices. The dish originated as part of traditional Chinese cooking, where vegetables are often cooked quickly to preserve their flavor and benefits. Tender broccoli florets gain rich color and softness through quick cooking, while sweet pepper adds brightness and juiciness. Ginger, garlic, and pepper flakes give the dish a spicy note, while soy sauce and rice vinegar enhance its harmonious taste. This dish pairs perfectly with rice or noodles and is great as a side or a light standalone meal. It can be served both on weekdays and at festive tables, delighting with its rich aromas and health benefits.
1
Break the broccoli into florets and cut into 2.5 cm pieces, cut the stalk into 0.5 cm cubes. In a 30 cm diameter pan, pour water, vinegar, soy sauce, and add sugar, then place the cabbage. Cover with a lid and cook on high heat until the water starts to boil and the broccoli color brightens - about 2 minutes. Then remove the lid, add the chopped bell pepper, and continue cooking until the cabbage is soft and all the water evaporates - about 5 minutes.
- Broccoli cabbage: 700 g
- Water: 0.5 glass
- Rice vinegar: 2 tablespoons
- Soy sauce: 2 tablespoons
- Sugar: 1 teaspoon
- Red sweet pepper: 1 piece
2
Push the cabbage to the edges of the pan and pour oil in the center, add minced garlic, pepper flakes, and grated ginger.
- Vegetable oil: 2 tablespoons
- Garlic: 3 cloves
- Red pepper flakes: pinch
- Ginger: 4 g
3
Fry for 10 seconds, then mix everything. Remove from heat, season with salt and pepper, and then sprinkle with chopped green onions on top.
- Salt: to taste
- Ground black pepper: to taste
- Green onions: 10 g