I eat broccoli. But most of the time, just because it is nutritious. However, recently, I have started to learn to love it for its unique taste, so I started training myself to eat it, including its stalk.
I don't remember anymore where I got the idea or inspiration to make this recipe, but I do remember that my husband and I loved this very much.
On a non-stick pan in medium high heat, pour a generous amount of olive oil and add in the minced ginger and bell pepper.
After a minute or two or when the oil is boiling, mix in the breadcrumbs. Lower the heat just a little (between medium and lowest) to avoid burning the breadcrumbs. Sprinkle with pepper and mushroom powder/ajinomoto.
A minute before the desired crunchiness of breadcrumbs is achieved, add cut bits of nori. Mix well until medium brown and crunchy. Remove from pan and set aside.
Peel off a millimeter layer of the broccoli stem's skin. Cut the broccoli into 3, lengthwise. (Yes, we will eat the broccoli stem too!)
So, you'll have here 3 lengthwise-cut broccoli and many broccoli bits.
Boil, stir-fry, roast or microwave broccoli until soft but still crunchy.
Top the cooked lengthwise-cut broccoli with the crunchy breadcrumbs and serve on a plate. On a bowl, mix 1:2 breadcrumbs and broccoli. You may eat them as is or bake for 5 more minutes.
Tips and Tricks
You may cook the crunchy breadcrumb topping days ahead. I kept mine in the fridge and it stayed crunchy for more than 10 days. I just cooked broccoli whenever I wanted; and while the broccoli is still hot, I topped it with the crunchy topping (from the fridge) and bake in the oven for 5 minutes.
If you find this dish too oily and wish to eat no more than the three lengthwise cuts, you may reserve the broccoli bits for another dish like vegetable gratin, broccoli and egg salad, broccoli cheese, garden fresh pasta, broccoli soup, etc.