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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Long spears of broccoli are tossed with Chinese chile-garlic sauce, minced fresh garlic, sesame oil, a bit of raw sugar and this and that then roasted until crisp-tender. This will beat every white cardboard takeout container of Chinese you can get anywhere without exception. From Cooking Light Ingredients:
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 |
2 teaspoons raw sugar (or light brown sugar) |
2 -3 garlic cloves, peeled and minced |
salt, to taste |
Directions:
1. Preheat oven to 425°F 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.
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