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Best Recipes, Quick and Easy, Vegetables

Ramen Hood's fried broccoli

Ramen Hood's fried broccoli
Amy Scattergood / Los Angeles Times

With vegetables, sometimes simple is better. In the case of the broccoli dish at Ramen Hood, the vegan ramen stall at Grand Central Market in downtown Los Angeles, simple means frying broccoli florets, dousing them with a pungent sauce and ... Read more

Total time: 20 minutes, plus cooling time | Serves 2 to 4


  • 1/2 cup malt vinegar
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 1/2 teaspoon chile flakes, more to taste

Step 1In 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

  • Oil for frying
  • 1 pound broccoli, cut into florets (save the stems for another use)
  • About 1/4 cup prepared sauce, more if desired
  • Thinly sliced green onion, for garnish

Step 1Fill 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.

Step 2Place 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.

Note: Adapted from a recipe by Ramen Hood in Los Angeles.


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