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Ramen Hood's fried broccoli

Time 20 minutes
Yields Serves 2 to 4
Ramen Hood’s fried broccoli
(Amy Scattergood / Los Angeles Times )

Sauce

1

In a small saucepan, combine the vinegar, soy sauce, sugar and chile flakes and bring to a boil over high heat, stirring once or twice. Remove from heat and set aside to cool. This makes about 3/4 cup sauce, more than is needed for the remainder of the recipe; the sauce will keep for up to 2 weeks, refrigerated.

Fried broccoli

1

Fill a large pot with enough oil to come up about 4 inches and heat the oil until it reaches 375 degrees. Fry the broccoli, in small batches until the pieces are a light brown color, 30 seconds to 1 minute. Drain the pieces well, and repeat until all of the broccoli is fried.

2

Place the broccoli in a bowl and sprinkle over the sauce, tossing the broccoli to coat. Drain the pieces and place on a platter, garnishing with the green onion. Serve immediately.

Adapted from a recipe by Ramen Hood in Los Angeles.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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