sauces from a 55 gallon drum ...
I am suspicious of orange chicken

The cherry sauce found in cheap chop suey joints is particularly
suspect; it is so often merely sweet red sauce.

There are many such. Some of them are truly
abominations. I'm not that into duck sauce, either.

the broccoli one gets in China typically ...
spindly stalks and teeny little heads and prominent
leaves

Are you referring to gai lan?

Yes, gai lan, kai lan, Chinese broccoli.

I am particularly fond of that recent hybrid, broccolini.

I find it's overpriced for the flavor, but
if it's offered, I'll gladly eat it..

broccoli rabe

And rapini?

I thought they were essentially the same thing.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Broccolini, Bacon And Lemon Pasta

The issue I'd have here is that the 1/2 c of
basil will overpower the gentle virtues of
the vegetable.

From: www.adelaidenow.com.au
By: Donna Hay, Home Magazine
Typed by: Kevin JCJD Symons

Yes. Well.

---------- Recipe via Meal-Master (tm) v8.00

Title: Swiss-Sauced Broccoli
Categories: Vegetables, Sauces, Cheese/eggs
Yield: 2 servings

6 oz Fresh Broccoli 2 tb Water
1/8 ts Salt 2 ts Butter Or Margarine
1 1/2 ts Unbleached Flour 1 x Dash Salt
1 x Dash White Pepper 1/3 c Milk
1/4 c Shredded Swiss Cheese

Wash broccoli; remove outer leaves and tough part of stalks. Cut
broccoli
stalks lengthwise into uniform spears, following the branching lines. In
a
1-quart casserole combine broccoli, water and 1/8 t salt. Micro-cook,
covered, on 100% power for 5 to 6 minutes or just till tender. Let
stand,
covered, while preparing sauce. For sauce, in a 1-cup measure micro-cook
butter or margarine, uncovered, on 100% power for 30 to 45 seconds or
till
melted. Stir in flour, dash salt, and pepper. Stir in milk.
Micro-cook,
uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly,
stirring every 30 seconds. Stir in shredded Swiss cheese til melted.
Drain
Broccoli. Serve sauce atop broccoli. Source unrecorded; sauce unknown

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