Thursday, May 10, 2012

Asian Caramelized Broccoli

This is a quick and easy Asian side dish to throw together.  If you have soy sauce you could use it, but if you have Tamari (gluten free soy sauce) that would be even better.  It's the quick and dirty stovetop version of roasted veggies and I bet this would work with a lot of different veggies, although I have yet to try that out.

This dish cooks up best in a wide skillet with high sides or a wok, if you have one.
Once again, remember to bring anything you'll put in the skillet to room temperature or you'll just be warming it up instead of cooking it.

Print this recipe:  Asian Caramelized Broccoli

Asian Caramelized Broccoli
makes 4 servings

1 bag of broccoli florets, about 12 ounces
2 tablespoons sesame oil
2 tablespoons soy sauce or tamari

NOTE – the broccoli must be DRY or it will steam.  You can buy it prewashed like a bag of ‘broccoli wokly’ or make sure to wash and dry it completely before making this recipe.

Cut the florets into bite-sized pieces.  Make sure they are not still cold from the fridge.

Heat a skillet or wok over medium heat, add the oil.  When oil is fragrant, add all of the broccoli, tossing to coat in the oil evenly.  Leave the pan alone to allow broccoli to brown, then stir around to get brown on all sides.  You want it to appear dark and roasted all over.  Sample a piece until you decide it’s done to your taste.

Once broccoli is done, add soy sauce over the top while still on the heat, cook for another 30 seconds, tossing constantly.

Serve immediately.

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