Spicy Asian-Style Broccoli is a deliciously flavorful simple Asian side dish made from broccoli spears tossed with soy sauce thinly sliced fresh garlic, soy sauce, chili pepper flakes, sweet rice vinegar, sesame oil, and a hint of brown sugar. Hands down this Spicy Asian-Style Broccoli will beat every takeout container of Chinese you can get without exception.
Spicy Asian-Style Broccoli is so simple and easy to make, believe me when I say, and I need simple and easy today my nerves are a hot mess waiting on that nasty hurricane we have come to know as Hurricane Irma. I have been so nervous I had to do something to occupy my time, so I don’t think about her lurking around the corner in Central Florida. So I’m blogging my recipe Spicy Asian-Style Broccoli so I won’t be stir crazy.
I made the Spicy Asian-Style Broccoli the other day and didn’t have time to blog it for you with everything going on. I was seriously craving Chinese food, something awful, but didn’t feel like going anywhere because we needed to prepare for the hurricane. This Spicy Asian-Style Broccoli certainly hit the spot. I served it with a bit of white rice and my famous Ginger Teriyaki Glazed Salmon. It turned out so well I wish I had some now.
My recipe for Spicy Asian-Style Broccoli is an adaption of my friend Francesca’s, and she adds a small amount of butter to her oil when she makes this impressive side. I omitted the butter in my recipe because I have tried to watch my weight a little. Feel free to add some to your oil though if you like, it’s excellent that way.
I want to let you all know before we get to the recipe for Spicy Asian-Style Broccoli that we are ready for Irma and safe here in Central Florida, Irma will not reach us until late tonight early morning. We are inland here, so while we may have some nasty wind and heavy rain, we will not have a substantial water surge.
We may be without power and wi-fi for a spell, but I promise to keep you in the loop as much as possible on my Instagram and Facebook accounts. Thank you all for being loyal followers. I promise I will start posting new recipes for your enjoyment after Irma leaves town, and we have wi-fi and power.
- 4 tablespoons Wok oil or frying oil divided by 2
- 5-6 cloves Garlic thinly sliced
- 1 teaspoon Red pepper flakes or to taste
- 3 tablespoons Soy sauce
- 2 teaspoons Brown sugar
- 1 teaspoon Sweet rice vinegar
- ½ teaspoon Sesame oil
- 2 Heads of broccoli cut into small florets
- Kosher Salt to own taste
- Freshly cracked black pepper to own taste
In a large deep metal skillet over medium-high heat, add the wok oil. Stir in the thinly sliced garlic and red pepper flakes and cook until the garlic begins to lightly brown, about 1 minute. Remove metal skillet from the heat and reserve till the broccoli is ready.
Meanwhile, Simmer broccoli covered in 1 inch of water for 3 minutes. Drain the broccoli. Rinse in cold water or place in an ice bath then drain the broccoli again.
Add the rest of the oil and then the broccoli to the heated deep metal skillet with garlic and pepper flakes over medium-high heat and toss until tender and it begins to lightly color about 3-4 minutes.
Season the broccoli with soy sauce, brown sugar, sesame oil, sweet rice vinegar, kosher salt, and fresh ground pepper, to taste. Turning in metal skillet till combined. Remove from the heat.
Transfer to a serving bowl and serve with white rice or by its self if desired.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2020-2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.