- Organic Bound
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||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.