Spicy Asian-Style Broccoli

Are you tired of the same old dull broccoli and cheese? Try this Spicy Asian-Style Broccoli version for a change—the ginger, garlic, and crushed red pepper add an excellent kick to the side dish, and it’s quick to make. 

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.

This recipe for Spicy Asian-Style Broccoli is so versatile that it pairs well with fish, seafood, chicken, pork, or beef. So feel free to serve it with your favorite Asian-Style proteins!

Tips for choosing Broccoli

1. Always choose broccoli heads with tight, green florets and firm stalks.

2. Choose a broccoli head that feels heavy for its size.

3. Look at the cut ends of the stalks should be fresh and slightly moist looking. Avoid broccoli with any dried-out stems or fading yellowing florets.

4. Store broccoli unwashed in an open plastic bag in the refrigerator.

5. If the broccoli is purchased fresh, the broccoli will stay up to 8-10 days.

Equipment needed for Spicy Asian-Style Broccoli

• Cutting board

• Sharp kitchen knife

• Wok or large deep skillet

• Cooking utensils

• Measuring spoons

• Hot pads

• Serving dish

Ingredients Needed for Spicy Asian-Style Broccoli

• Four tablespoons of Wok oil or frying oil divided by 2

• Six cloves Garlic thinly sliced

• One teaspoon of Red pepper flakes or to taste

• Three tablespoons Soy sauce

• Two teaspoons of Brown sugar

• One teaspoon of grated ginger

• One teaspoon of freshly grated ginger

• One teaspoon of sweet rice vinegar

• One teaspoon of Sesame oil

• Two Heads of broccoli cut into small florets

• Kosher Salt to taste

• White pepper to taste.

Instructions for Spicy Asian-Style Broccoli

1. Add the wok oil to a large deep metal skillet over medium-high heat. Stir in the thinly sliced garlic and red pepper flakes and cook until the garlic begins to brown lightly, about 1 minute. Remove the metal skillet from the heat and reserve it till the broccoli is ready.

2. Meanwhile, Simmer broccoli covered in 1 inch of water for 3 minutes. Drain the broccoli. Rinse in cold water or an ice bath, then drain the broccoli again.

3. 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 color about 3-4 minutes lightly.

4. 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 itself if desired.

Spicy Asian-Style Broccoli

Heidy McCallum

Hands down this Spicy Asian-Style Broccoli will beat every takeout container of Chinese you can get without exception.

4.85 from 20 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Side Dish

Cuisine American, Asian

Servings 4 Servings

Calories 256 kcal

Ingredients

  

1x2x3x

• 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 freshly grated ginger
• 1 teaspoon Sweet rice vinegar
• 1 teaspoon Sesame oil
• 2 Heads of broccoli cut into small florets
• Kosher Salt to own taste
• white pepper to own taste

Instructions

 

• _{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, ginger, sesame oil, sweet rice vinegar, kosher salt, and fresh ground white 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.}

Notes

 

Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.

 

 

Nutrition

Serving: 01Calories: 256kcalCarbohydrates: 24gProtein: 10gFat: 16gSaturated Fat: 12gSodium: 864mgPotassium: 1014mgFiber: 8gSugar: 7gVitamin A: 2042IUVitamin C: 272mgCalcium: 152mgIron: 3mg

Keyword Asian Broccoli, Broccoli, Spicy

Tried this recipe?Let us know how it was!

If you enjoyed this Spicy Asian-Style Broccoli, here are a few others you might enjoy.

• Broccoli Apple Salad is one of those salads that’s so deliciously good. It’s hard to remember it’s the main ingredient is broccoli. Broccoli has long been a  love-hate relationship with many adults and children alike over the years. However, the Broccoli Apple salad recipe has always been a massive hit with my children and family.
• Orzo Salad with Apples and Cranberries{Fall Harvest Orzo Salad} is a simple, deliciously Fall inspired Salad that is perfect for the holidays and family gathering this season—made with chilled Ozro, crisp gala apples, dried cranberries, broccoli, chopped walnuts,  and a fresh, clean-tasting dressing made from freshly squeezed lemons, and pure virgin olive oil.
• Chickpea Salad combines all of my favorite organic garden fresh vegetables in one fabulous easy recipe. The chickpeas are combined with zucchini, vine-ripened tomatoes, sliced green onions, sweet yellow bell peppers and drizzled with virgin olive oil and lemon dressing.

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2023-2013. This material’s unauthorized use and duplication without express and written permission from this blog’s author and 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.

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