Marinated Broccoli and Carrots

Chinese Vegetarian Recipe: Broccoli and Carrots Marinated in Garlic and Ginger

Region / culture: China | Preparation time: 10 minutes | Cooking time: 7 minutes | Servings: 4 |

Vegetarian diet

Introduction

Marinated broccoli and carrots is a delicious and healthy side dish that is perfect for any meal. The combination of fresh vegetables with a flavorful marinade creates a dish that is both satisfying and nutritious.

History

This recipe for marinated broccoli and carrots has been passed down through generations in my family. It originated from a desire to create a dish that was both tasty and packed with nutrients. The marinade used in this recipe adds a unique flavor profile to the vegetables, making it a favorite among family and friends.

Ingredients

1 clove of garlic, minced
1 tsp of fresh grated gingerroot
2 tbsp of canola oil or vegetable oil
2 tbsp of rice vinegar
2 tsp of soy sauce
1 stalk of broccoli, peeled and cut into spears
2 medium carrots, peeled and cut into sticks measuring 2.5 x 0.25 inches

How to prepare

Whisk together all the marinade ingredients and set them aside.
In a large saucepan, blanch the broccoli spears in boiling water for about 2 minutes.
Stir in the carrots and continue to simmer for 5 minutes or less, until both vegetables are just tender and still brightly colored.
Drain them and transfer them to a serving bowl.
Pour the marinade over the vegetables and toss them well.
Refrigerate or set them aside at room temperature for about 20 minutes to allow the flavors to permeate.

Variations

Add in some sliced bell peppers or snap peas for additional color and flavor.
Sprinkle some sesame seeds on top for added crunch.

Cooking Tips & Tricks

Be sure to blanch the broccoli and carrots for just the right amount of time to ensure they are tender but still retain their bright color.

- Allow the vegetables to marinate for at least 20 minutes to allow the flavors to fully develop.

- Feel free to customize the marinade to suit your taste preferences by adjusting the amount of soy sauce or adding in additional spices.

Serving Suggestions

Serve marinated broccoli and carrots alongside grilled chicken or fish for a complete and balanced meal.

Cooking Techniques

Blanching the vegetables before marinating them helps to retain their vibrant color and crisp texture.

Ingredient Substitutions

Feel free to substitute the broccoli and carrots with other vegetables such as cauliflower or green beans.

Make Ahead Tips

You can prepare the marinade ahead of time and store it in the refrigerator until ready to use.

Presentation Ideas

Serve marinated broccoli and carrots in a decorative serving bowl garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair marinated broccoli and carrots with a light and refreshing white wine such as a Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of marinated broccoli and carrots contains approximately 100 calories.

Carbohydrates

Each serving of marinated broccoli and carrots contains approximately 10 grams of carbohydrates.

Fats

Each serving of marinated broccoli and carrots contains approximately 5 grams of fats.

Proteins

Each serving of marinated broccoli and carrots contains approximately 3 grams of proteins.

Vitamins and minerals

Marinated broccoli and carrots are rich in vitamins A, C, and K, as well as minerals such as potassium and manganese.

Alergens

This recipe contains soy sauce, which may be a potential allergen for some individuals.

Summary

Marinated broccoli and carrots are a nutritious side dish that is low in calories and high in vitamins and minerals. They are a great addition to any meal.

Summary

Marinated broccoli and carrots are a simple yet flavorful side dish that is perfect for any occasion. With a delicious marinade and a mix of fresh vegetables, this dish is sure to become a favorite at your dinner table.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Marinated Broccoli and Carrots. It was many years ago, back when I was just a young girl growing up in a small town. My neighbor, Mrs. Jenkins, was known for her delicious home-cooked meals, and I was always eager to learn from her.

One sunny afternoon, I was at Mrs. Jenkins' house helping her with some gardening when she suddenly disappeared into the kitchen. Curious, I followed her inside and watched as she began pulling out various vegetables from her refrigerator. Broccoli, carrots, garlic, and some other mysterious ingredients that I couldn't quite identify.

Mrs. Jenkins turned to me with a mischievous twinkle in her eye and said, "I'm going to teach you a special recipe today, dear. It's a family secret that has been passed down through generations. Marinated Broccoli and Carrots."

I was intrigued and excited to learn something new, so I eagerly followed her instructions as she guided me through the process. We chopped the broccoli and carrots into bite-sized pieces, minced the garlic, and mixed together a flavorful marinade of olive oil, vinegar, herbs, and spices.

As we worked together in the kitchen, Mrs. Jenkins shared with me the story of how she had learned this recipe from her own grandmother when she was just a young girl like me. She explained how the dish was a family favorite, enjoyed at every special occasion and holiday.

I listened intently, soaking up every detail and savoring the aroma of the ingredients as they mingled together in the bowl. Mrs. Jenkins' hands moved with practiced ease, her movements graceful and confident as she expertly tossed the vegetables in the marinade.

After everything was mixed together, Mrs. Jenkins placed the bowl in the refrigerator to let the flavors meld and develop. She explained that the longer the vegetables marinated, the more delicious they would become.

As we waited for the dish to be ready, Mrs. Jenkins and I sat at the kitchen table and sipped on cups of hot tea. She shared stories with me about her childhood, her family, and the traditions that had been passed down through the generations.

Finally, the time came to taste the Marinated Broccoli and Carrots. I eagerly reached for a forkful and savored the explosion of flavors in my mouth. The vegetables were tender and crisp, the marinade tangy and aromatic. It was like nothing I had ever tasted before, and I knew that this dish would become a favorite in my own home.

From that day on, I made Marinated Broccoli and Carrots regularly, serving it to my family and friends with pride. I always thought of Mrs. Jenkins and the special bond we shared over that recipe, knowing that it was a gift that had been passed down through the generations.

Years passed, and I continued to make Marinated Broccoli and Carrots, adding my own twist and variations to the original recipe. It became a staple at family gatherings and special occasions, a dish that everyone looked forward to and enjoyed.

Now, as I look back on those memories, I am grateful for the time I spent with Mrs. Jenkins in her kitchen, learning from her and creating something special together. The recipe for Marinated Broccoli and Carrots will always hold a special place in my heart, a reminder of the bond between generations and the joy of sharing good food with the ones we love.