Spicy Asian Broccoli: 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.
If you’ve been reading me for a while, you know about my fixation, er, obsession, um, desperate love for Asian food. You may even have been here long enough to read my sob story about my favourite restaurant ever of all time for eternity Amen closing its doors so the proprietor could retire*. If so, you might even get why -after all those years of getting it nearly every time I ate out- I no longer eat Chinese food in restaurants.
It is, in part, because nothing I have ordered compares in any positive way to the garlic broccoli that Kam Wah served: crisp tender, garlicky, spicy, and no sauce in sight, it was perfect by itself but it also made everything else served with it just that much better. In a bid to satisfy my increasing need for both good spicy garlic broccoli and hermit-like living, I decided to make it happen at home.
I was going to be the Lay-T who was choppin’ brocco-lay! This might be a good time to mention another one of my obsessions. I love Dana Carvey. There. I said it. Any other fans out there?
Holy success, Church Lady! It turned out to be a much simpler process than I ever thought to make the ultimate Chinese style spicy broccoli. The key, surprisingly, was to roast it. Who knew?
The advantages of using roasting as a method are many, from not having to tend a wok constantly while stirring to the fact that you can make as massive an amount as you can fit in your oven at once. Believe me when I tell you that making vast quantities of this broccoli is what you want to do because as soon as those pans are out of the oven you are going to start snitching in earnest.
A spear here, two there, a fistful now… you’re going to eat through broccoli faster than you ever thought possible. Between sneaking bites and the plate full I had at dinner, I ate an entire pan of this by myself.
One piece of advice… be sure to leave nice long pieces of stem attached to your broccoli florets. Not only is it prettier, it’s just a shame to lose all that great broccoli to trimming.
As long as you keep the stem pieces thin, it will cook through at the same rate as the florets themselves. It’s awfully nice to have gorgeous food that’s frugal, too, isn’t it?
Spicy Asian BroccoliRate Recipe
- 4 broccoli crowns
- 2 ½ tablespoons canola oil
- 2 tablespoons Chinese chile-garlic sauce or Sambal Oelek
- 2 teaspoons toasted sesame oil
- 2 teaspoons raw sugar or light brown sugar
- 2-3 cloves garlic peeled and minced
- salt to taste
- 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.
- In a large mixing bowl, stir together the canola oil, chile-garlic sauce, sesame oil, raw sugar and minced garlic until even.
- 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.
- 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.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
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I’ve made this 6 times sine I found the recipe. I add thinly sliced red peppers and toasted sesame seeds to it… delish!
I’ve make this all the time. Great with every protein I can think of. Yum! Yum! Yum!
Thanks so much for taking the time to rate the recipe and let me know you love it, Maria! I truly appreciate it!
I made this today. Simple, quick and delicious! I’m planning on trying it with other veggies as well as shrimp😋
Thanks so much for taking the time to rate the recipe and let me know you love it, Amy!!
I didn’t think I could love broccoli any more than I do after using this recipe!
Love the church lady…when my son was born, I wanted to name him Brock Lee ( our last name is Chapa). So when he filled out forms last name first it would read Chapa Brock Lee. Needless to say, my husband didn’t share my enthusiasm…lol
HAHAHAHHAAHAHAH! Oh Heather. That’s great!!! I’m so glad you love the broccoli!
I cooked this over the stove because our oven is broken. We ate it in a bowl alongside your honey pork recipe. Both tasted great.
I can’t wait to make both again. I think I’ll cube the pork next time and add some toasted sesame seeds and green onions. Serve it on a bowl of white rice.
Thanks so much for taking the time to let me know you love this, Mike!
I’m curious – it’s too hot for the oven here, but I’m considering grilling the broccoli – maybe indirect heat on a grilling tray, with the grill on high?
Maybe! I haven’t tried it yet, though, so you’re in a bit of uncharted territory 🙂
Cathy A Phillips says
love this more every time I make it! The perfect side with Asian-inspired dishes.
I’m so glad you love it, Cathy! Thank you for taking the time to rate the recipe and let me know how much you like it!