Description
Sweet and savory broccoli florets tossed in a vibrant Asian glaze.
Perfect as a side dish or light vegetarian meal.
Ingredients
Units
Scale
- 2 lbs (907 g) broccoli crowns
- 1/4 cup water
- 3 tbsp hoisin sauce
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp + chili garlic sauce
- 1 tbsp rice wine vinegar
- 1/4 tsp fish sauce
- 1/4 tsp sesame seed oil
- 1 tsp cornstarch
- vegetable oil
- toasted sesame seeds
Instructions
- Chop the bottom off the broccoli stems and discard. Cut off the broccoli florets and cut into medium-sized pieces. Peel the remaining stems and cut into matchsticks roughly the length of the broccoli florets.
- In a small bowl, whisk together the water, hoisin, sugar, soy sauce, chili garlic sauce, rice wine vinegar, fish sauce, and sesame seed oil until combined. Whisk in the cornstarch until well combined.
- Heat a large pan over medium-high heat (around 375°F (190°C)) for a couple of minutes, then add enough vegetable oil to coat it.
- Add the broccoli, toss to coat in the oil, and cook until well browned and almost cooked through (poke a few pieces with a fork to test).
- Add the sauce, stir, and lower the heat a bit.
- Simmer for a couple more minutes until the broccoli is cooked through and glazed with the sauce.
- Garnish with sesame seeds.
Notes
- For a deeper glaze, simmer the sauce uncovered for a few minutes before adding the broccoli.
- If you don’t have rice wine vinegar, substitute apple cider vinegar or white wine vinegar.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10
- Sodium: 400
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 5