Spicy Asian Broccoli – a delicious recipe with broccoli florets, canola oil, sriracha sauce, sesame oil, sugar, garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 425u00b0F Lightly spray a large, rimmed baking sheet with non-stick cooking spray (or use a stoneware pan without spray.) Set aside.
2
In a large mixing bowl, stir together the canola oil, chile-garlic sauce, sesame oil, raw sugar and minced garlic until even.
3
Slice the broccoli crowns into long spears, keeping as much of the stem area intact as possible. Do not cut the spears too small or they'll burn instead of cooking to the desired crisp tender stage. Add all of the broccoli spears to the mixing bowl with the oil mixture and toss until everything is evenly coated. Transfer to the prepared pan, arranging the spears so they are in a single layer and sprinkle with salt to taste.
4
Bake for 20-25 minutes, or until there are darkened, black, wilted edges on the cut areas and florets of the broccoli. Remove from the oven and serve immediately with hot, cooked rice or as an accompaniment to a stir fried meats or tofu.
223
kcal
Calories
12
g
Fat
26
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 broccoli florets, 2 1/2 tablespoons canola oil (I use olive oil), 2 tablespoons sriracha sauce (or Sambal Oelek or Chinese chili-Garlic sauce), 2 teaspoons toasted sesame oil, and more.
Yes, Spicy Asian Broccoli falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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