Spicy Asian Style Broccoli

1. 1

   Preheat oven to 425 degrees F. Lightly spray a large, rimmed baking sheet with non-stick cooking spray (or use a stoneware pan without spray.)

2. 2

   Set aside.

3. 3

   In a large mixing bowl, stir together the canola oil, chile-garlic sauce, sesame oil, raw sugar and minced garlic until even.

4. 4

   Slice the broccoli crowns into long spears, keeping as much of the stem area intact as possible.

5. 5

   Do not cut the spears too small or theyll burn instead of cooking to the desired crisp tender stage.

6. 6

   Add all of the broccoli spears to the mixing bowl with the oil mixture and toss until everything is evenly coated.

7. 7

   Transfer to the prepared pan, arranging the spears so they are in a single layer and sprinkle with salt to taste.

8. 8

   Bake for 20-25 minutes, or until there are darkened, black, wilted edges on the cut areas and florets of the broccoli.

9. 9

   Remove from the oven and serve immediately with hot, cooked rice or as an accompaniment to a stir fried meats or tofu.

10. 10

    Adapted with thanks from Budget Bytes who in turn adapted it from Cooking Light.

* Per serving · 4 servings · Values may vary.

No additional tips available.