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.
Prep time: 0 min | Total time: 0 min | 3 Servings
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.
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