Broccoli with Cheese SauceBroccoli, Chinese-style


This is a novel way to prepare broccoli. Serve it with steak, chicken or fish.


½ to 2 lb. broccoli, washed and trimmed

1 teaspoon salt

1 oz. butter

4 tablespoons flour

10 fl. oz. m cups milk

½ teaspoon white pepper

2 oz. Parmesan cheese, grated

6 anchoyies, chopped, plus 4 anchovies for garnish

Break the broccoli flowerets into medium-sized clusters. Place them in a pan with the salt and about 10 fluid ounces of boiling water. Bring the water back to the boil over moderately high heat and cook the broccoli uncovered for 5 minutes.

Then cover the pan and cook for 10 to 15 minutes more.

While the broccoli is cooking, prepare the sauce. Melt the butter in a small saucepan over moderate heat. Stir in the flour with a wooden spoon. Cook for 2 minutes, stirring constantly. Remove the pan from the heat and slowly add the milk, a little at a time, stirring constantly. Return the pan to the heat and cook until the sauce is thick. Add the pepper, cheese and chopped anchovies and con-tinue stirring until the cheese has melted.

Drain the broccoli in a colander and arrange it on a warmed serving dish. Pour the sauce over the broccoli, garnish with the remaining anchovies and serve at once.

A superb Chinese way to cook broccoli, Chao-chieh-ts’ai, as it is known in Chinese, takes a little more time to prepare

than the usual method of serving broccoli, but the compliments you will receive when you serve it will make the effort


2 lb. broccoli

6 tablespoons peanut or vegetable oil

1 teaspoon salt

½ teaspoon sugar 10 fl. oz. chicken stock

2 teaspoons cornflour

mixed with

1 tablespoon cold


Wash the broccoli and drain well. Using a small, sharp knife, remove the broccoli flowerets from the stalks in fairly

large clusters and place them in a bowl. Peel the stalks and then slice them diagonally in 1-inch pieces. Place them in

another bowl. Discard the tough ends of the stalks.

Heat the oil in a large frying-pan over moderate heat and add the sliced broccoli stalks. Fry them in the oil for 1

minute, stirring continuously. Add the flowerets to the pan and continue frying and stirring for 1 more minute. Add the salt, sugar and chicken stock. Stir well, cover the pan and cook for about 8 minutes over moderate heat, or until the broccoli is tender but still crisp.

Pour the cornflour mixture into the pan. Stir for 1 minute, or until the sauce thickens and is translucent.

Transfer the broccoli and sauce to a warmed serving dish and serve at once.

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