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Shanghai Broccoli 3 Servings 1 lb broccoli (stalks peeled and cut into spears ) 2 Tbsp hoisin sauce 2 Tbsp honey 2 Tbsp fresh lime juice 1 Tbsp tamari or soy sauce 1 tsp grated ginger root 1 clove garlic (finely minced) ½ tsp Coconut Chile Sauce (or to taste) 1 Tbsp sesame oil dash Sesame seeds (as garnish, optional)
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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.

3 Servings

Ingredients

1 lb

broccoli (stalks peeled and cut into spears )

2 Tbsp

hoisin sauce

2 Tbsp

honey

2 Tbsp

fresh lime juice

1 Tbsp

tamari or soy sauce

1 tsp

grated ginger root

1 clove

garlic (finely minced)

½ tsp

Coconut Chile Sauce (or to taste)

1 Tbsp

sesame oil

dash

Sesame seeds (as garnish, optional)

Directions

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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