Chinese Broccoli, Leslie Kunkin and Our Universal Access Playground!!

Hi everyone. I am so happy because I am just returning from a Town Council meeting where they signed the contract to build a Universal Access Playground in Montclair! Hundreds of residents donated time, money and effort to help this project along and it finally paid off after EIGHT LONG YEARS of discussion!!!

There was concern that some unanswered questions regarding the construction as well as true and perceived animosity would complicate the process but people came out, supported each other, communicated well and all the hard work paid off.

One person’s name was not mentioned in all the “thank yous” of the evening, Leslie Kunkin. She is someone who organized volunteers, coordinated boring details and basically spent hours doing most of the grunt work , helping communication along so that we could all fundraise and promote community awareness regarding the need for this playground.

Leslie reminds me of all the millions of parents out there who provide for their children, meal after meal , tending to their health and nutritional needs, and never ask or expect a thank you. We all, however, can benefit from a private or public thank you so THANK YOU, LESLIE! and thank you to all you providers out their who try to do what is best for all our children.

I like to do what’s best for my family and friends by serving them this fantabulous broccoli dish that I have been making for years. I hope you like it:

Chinese Broccoli:

1 bunch broccoli florets (and stalks if you peel them and slice them thinly)
1/4 cup sake or chinese cooking wine ( you can get it at Whole Foods!) or the sake at a liquor store)
2-3 Tablespoons of soy sauce
2 TBS brown sugar (add more if necessary)
2 teaspoons of minced (cut very small) or grated, peeled ginger
4 cloves of minced garlic
1 teaspoons of sesame oil
1 tsp cornstarch mixed with 2 TBS water until cornstarch is dissolved
1 Tablespoon of canola oil for sauteeing

In a large skillet over a medium flame, heat up the 1 TBS of canola oil and add the ginger and garlic. Add all other ingredients except the broccoli and cornstarch water and stir until all ingredients are combined.

Pour the cornstarch mixture into the sauce until sauce thickens. Turn flame off.

Blanch brocolli (Boil water and add broccoli for 1-2 minutes) and then remove. Add blanched broccoli to the sauce, stir so broccoli is covered in sauce and serve over rice. Enjoy and let me know how it goes!!!