Have you ever steamed broccoli before?
On yet another domestic culinary escapade, I decided to have steamed broccoli for lunch. Uncharacteristically, I didn't even search for any recipes online.
So I got out a stalk of broccoli and handled it awkwardly for a moment, wondering if this was a good idea. Finally I mustered up my confidence.
Washed it, chopped it, laid it out on a plate, and garnished it with whatever condiments I found lying about. Popped it into the wok, put the lid on, and got the heat going.
Next came the wait and the nail-biting.
Gee, I've absolutely no idea how long to steam it. After about 7min of watching the steam escape from the sides, I hesistantly opened the lid, careful not to drip condensation off the lid into the broccoli.
And there it was, a wonderfully steaming plate of broccoli. Glowing a healthy green and soaking in its clear juices, a warm, savoury bouquet of garlic and olive oil beckoned me.
I began to feel good about myself.
With a fork, I tested how the soft the broccoli was. It yielded a lot more easily than I thought it would - a good sign!
I lifted the entire plate out of the wok and placed it on the table, and tucked it immediately.
I've to admit, I was a little sceptical about how it would taste at first, expecting it to taste quite bland and... vegetable-like.
But I was pleasantly surprised as I popped the first morsel in. It was hot and quite fragrant. A tad crunchy at the stalk but flaky at the ends. And the garlic and pepper added a nice brilliance to it.
As I took another bite, I felt immensely healthy. The thought of all the antioxidants I was getting only hastened my meal.
Mmmm... Steamed broccoli...