Shanghai Broccoli


Our Coconut Chili Sauce, a homemade sweet & sour sauce with Chinese accents, lends a delicious flavor boost to broccoli. The spears are first steamed until they're crisp-tender, then finished quickly in a hot skillet with the tasty sauce that reduces to a glaze. This vegetable works beautifully as a side dish for roast chicken and rice.


1 pound broccoli (stalks peeled and cut into spears )
2 tablespoons hoisin sauce
2 tablespoons honey
2 tablespoons fresh lime juice
1 tablespoon tamari or soy sauce
1 teaspoon grated ginger root
1 clove garlic (finely minced)
1/2 teaspoon Coconut Chile Sauce (or to taste)
1 tablespoon sesame oil
  dash Sesame seeds (as garnish, optional)


Steam the broccoli spears until crisp-tender. Remove them from the steamer and place in a wide bowl.

Combine the hoisin, honey, lime juice, tamari, ginger root, garlic and chili sauce in a small bowl and stir to blend. Pour the sauce over the steamed broccoli and stir gently to coat the spears.

Meanwhile, heat a large skillet (preferably cast-iron) over high heat until it’s hot. Add the sesame oil and tilt to coat the bottom of the skillet evenly. Carefully transfer the broccoli to the skillet. Be careful — the oil will spit. 

Pour in the remaining sauce and cook until the sauce thickens to a glaze, about 2 minutes. Transfer the broccoli and glaze to a serving plate and sprinkle with sesame seeds, if using. Serve hot.


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