Comments on: Steamed Broccoli

By: Sarah

Sarah — Wed, 03 Sep 2025 16:12:01 +0000

In reply to Charles Pascual. You're very welcome, Charles! The reddish spots are the garlic in the sauce.

By: Charles Pascual

Charles Pascual — Tue, 02 Sep 2025 14:59:28 +0000

We’ve made this several times now and it has become our favorite way to prepare broccoli. Quick and easy and clean up is a snap. This past week, I noticed what appear to be reddish spots in your plate presentation photo at the top of the post. They are probably little puddles of sauce but it got me to thinking…so, I finely diced a roasted red pepper and added it to the sauce. It may not be authentic but it adds beautiful color and another texture to the dish. I’ve made it like this twice this week (there are two of us so we split the broccoli into two dishes). But I make the full sauce recipe despite that I cook only about half the amount of broccoli – ’cause there is never “too much sauce.” Thank you, Sarah.

By: Sarah

Sarah — Wed, 30 Jul 2025 13:33:11 +0000

In reply to Adriana.

You can use the soy sauce you already have in this recipe, Adriana! Anytime we call for “light soy sauce” you can use whatever preferred regular soy sauce you have. Read more about the distinction here: https://thewoksoflife.com/soy-sauce/

By: Adriana

Adriana — Wed, 30 Jul 2025 13:31:48 +0000

How important is it to use light soy? I only have reduced sodium regular.

By: Bill

Bill — Fri, 16 May 2025 19:09:48 +0000

In reply to Lindsay. Hi Lindsay, for sure, we are always trying to recommend that people use what they have available locally. Happy cooking!

By: Bill

Bill — Fri, 16 May 2025 19:08:30 +0000

In reply to Kathleen. Hi Kathleen, I would recommend to use fresh!

By: Bill

Bill — Fri, 16 May 2025 19:07:58 +0000

In reply to John. Thank you John, glad you found us!

By: Lindsay

Lindsay — Wed, 07 May 2025 05:37:31 +0000

This is my new favorite way to eat broccoli! I used vegetarian oyster sauce because my mom is allergic to shellfish, and it came out delicious. Thank you for giving us recipes for common Western vegetables, even if they’re not part of traditional Chinese cuisine. I live in a rural area and the closest Asian market is over an hour away. It’s good to have options that I can make with the produce at my local grocery store. (Sadly, the climate here isn’t good for growing most of the Chinese greens you’ve mentioned. Too hot and dry.)

By: Kathleen

Kathleen — Tue, 28 Jan 2025 18:10:59 +0000

Can you save any leftover sauce? Or better just to use fresh?

By: N R

N R — Fri, 24 Jan 2025 21:40:23 +0000

In reply to JessDR. The blanch-in-bowl method also works great for single servings of napa cabbage :D