Pasta With Chinese Broccoli
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 3cups Chinese broccoli, broccolini or broccoli (about 12 ounces), sliced in 1½-inch pieces on the bias
- 6tablespoons pork fat, preferably rendered from pork belly; or bacon fat, preferably from unsmoked bacon
- 3tablespoons thinly sliced garlic (about 4 to 6 cloves)
- 3tablespoons Asian fish sauce
- 1pound bucatini
- ½tablespoon Chinese chile oil, or to taste
- Ground black pepper
- 2tablespoons Chinese sesame oil
Nutritional analysis per serving (6 servings)
474 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 62 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 12 grams protein; 750 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a pot of well-salted water to a boil for the pasta. Toss the broccoli into the pot, return to boil and cook 2 more minutes. Use a slotted spoon or a sieve to fish the broccoli out of the boiling water and into a colander. Cover the drained broccoli with ice cubes.
- Step 2
Heat the fat in a large skillet on medium-low, add garlic and cook until the garlic is golden. Remove from heat and stir in the fish sauce.
- Step 3
Add the bucatini to the boiling water and cook until al dente, about 8 minutes. When the pasta is almost done remove 1 cup of pasta water from the pot and add it to the skillet. Reheat the contents of the skillet on medium-high, cooking to reduce the liquid by half. As the liquid cooks, drain pasta and set aside. Remove the ice cubes from the broccoli and transfer the broccoli to the skillet. Add the chile oil. Reduce heat to low and continue simmering the contents of the skillet.
- Step 4
Add the cooked pasta to the skillet. Using tongs, toss the pasta with the other ingredients for several minutes until well combined. Season the pasta to taste with salt and pepper. Add sesame oil and toss again. Transfer everything to a wide bowl and serve.
Private Notes
Comments
I made this for lunch yesterday for four people. We liked it so much that there were no leftovers. Variations we'd like to try: adding mushrooms, substituting baby bok choy, or kale, which would be boiled right along with the pasta. I used pork fat rendered from a shoulder that was slow-roasted last week; the fat picked up seasoning from the rub of garlic, salt and pepper. I used just one tablespoon of Filipino fish sauce (patis). Had no chili oil, so added a tablespoon of sriracha.
I don't have Chinese chile or sesame oils in the cupboard. What's lost with using the "regular" chile and sesame oils?
Made this with duck fat, turned out well.
For a purely vegetarian dish, what would you substitute for the fish sauce? I don’t think soy sauce would give it the same umami flavor
I was saving some fat from roasting pork belly to make this recipe, but cravings and a need for something quicker got to me at lunch time. I boiled up some vacuum packed udon with a couple stems of chinese greens, and coated them in a tablespoon or two of the fat, an extra shot of soy sauce, and some chili oil. Holy cow! Scratched my ramen itch as I've been abstaining from food not prepared by me in this COVID time. Just wanted to share.