Asian Broccoli

Course: Side Dish

Cuisine: Asian

Diet: Gluten Free, Low Lactose

Keyword: asian broccoli, spicy broccoli

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 163kcal

This spicy asian-style broccoli is bursting with spice from ginger, garlic, and chili sauce. The broccoli retains its texture and gets crispy edges. Ready in minutes!

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Equipment

Ingredients

Broccoli

1 pound broccoli crowns with stems
2 teaspoon sesame oil
1 tablespoon olive oil

Sauce

1 teaspoon grated garlic
1 teaspoon grated ginger
3 tablespoon low sodium soy sauce
3 tablespoon water
1 tablespoon chili sauce such as huy fong garlic chili sauce, sambal olek, sriracha
1 teaspoon rice vinegar
4 tablespoon honey

Instructions

Cut the crowns at the point where the thin stalks meet the thicker part of the stem. Then cut the crowns into long stalks, leaving a flat, cut side when possible. Use a vegetable peeler to peel the thick stem, then cut into quarters and slice into smaller pieces about ⅛ inch thick.
Use a microplane grater to grate the garlic cloves and ginger, set aside. There's no need to peel the ginger, just wash it before grating.
In a small bowl whisk together the soy sauce, grated garlic and ginger, honey, water, and Vietnamese chili sauce until combined.
Add the sesame oil and olive oil to a large, deep skillet over medium hight heat. Sauté the pieces of broccoli stem until they are just getting golden on the edges.
Add the broccoli florets to the pan and cook, stirring frequently. Remove when the edges are turning golden and crispy, but the broccoli still remains bright green. You want them to still have some texture, not to wilt and soften. Remove the broccoli to a serving platter.
Add the sauce to the same skillet over medium high heat. Stir constantly until the sauce thickens enough to coat the back of a spoon. Pour sauce over the broccoli and serve.

Notes

It's very important to cook the asian-style sauce and the broccoli separately. If you add the sauce to the broccoli in the pan, the broccoli will release all its water. Then it will get mushy, and the sauce will never thicken.
The honey has a tendency to sink to the bottom of the bowl, so be sure to whisk it well before adding the sauce to the skillet.
Don't like it so spicy? You can reduce the amount of chili sauce, or eliminate it altogether. Choose your own adventure!

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Nutrition