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.
broccoli (stalks peeled and cut into spears )
fresh lime juice
tamari or soy sauce
grated ginger root
garlic (finely minced)
Coconut Chile Sauce (or to taste)
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.
We're sharing delicious recipes, tips, handy guides and more, inspired by over 30 years of growing organic goodness. Sign up now for a fresh take on happier, healthier living right in your inbox.