My Favourite Salads
I have always steamed broccoli, but this year I made a resolution to eat more veggies and so I started looking for new ways of preparing broccoli. There are so many recipes out there on the net, but I just need to gather about twenty, then, am good to go. Last time I posted Broccoli with Bacon. Somehow, meat, just keeps creeping back into my life even when I try to avoid it. Do you have a favourite broccoli recipe, without meat? Please share with me the link.
In this recipe, the broccoli is basically spiced with chilli (you can use dried or finely chopped fresh chillies) and seasoned with soy and hoi sin sauces, and some crushed garlic. It tastes really nice, no wonder I didn’t try to add some bacon or ham or chicken to it, but I probably had some roast chicken for the main course, on the day I made it (how ironic). I’ve now posted three broccoli recipes, so I have seventeen more to go then I call it a year! Happy Broccoli eating and wish you a lovely and fulfilling week.
- Ingredients
- 4 cups broccoli florets (about 400g, 1Ib)
- 1 tablespoon vegetable oil
- 2-3 tablespoons water
- Sesame seeds to garnish
- Garlic Sauce
- 3 garlic cloves, minced
- 2 teaspoons sesame oil
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon hoi sin sauce
- ½ cup low sodium vegetable broth (stock)
- 2 level teaspoons cornstarch
- ½-1 teaspoon chilli flakes or finely chopped chilli of your choice
Please always remember to assemble all ingredients before you start. Combine ingredients for garlic sauce (garlic, sesame, soy sauce, hoi sin sauce, broth, cornstarch and chilli flakes). Whisk to combine.
Heat a large wok or skillet over med-high heat until hot, add vegetable oil and heat for one minute. Carefully add broccoli florets. Sprinkle with the 2-3 tablespoons water. Cook for about 2-3 minutes, stirring often to prevent burning.
Reduce heat to med-low, then and add garlic sauce. Stir well to coat. Cook for about 3-4 minutes. Sauce will thicken and absorb into the broccoli
Serve hot
It was delicious. If you love broccoli, you’ll love this recipe for sure
Spicy Broccoli with Garlic Sauce
Preparation time: 15 minutes; Cooking time: 10 minutes; Serves: 4
Ingredients
- 4 cups broccoli florets (about 400g, 1Ib)
- 1 tablespoon vegetable oil
- 2-3 tablespoons water
- Sesame seeds to garnish
Garlic Sauce
- 3 garlic cloves, minced
- 2 teaspoons sesame oil
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon hoi sin sauce
- ½ cup low sodium vegetable broth (stock)
- 2 level teaspoons cornstarch
- ½-1 teaspoon chilli flakes or finely chopped chilli of your choice
Instructions
- Combine ingredients for garlic sauce (garlic, sesame oil, soy sauce, hoi sin sauce, broth, cornstarch and chilli flakes). Whisk to combine.
- Heat a large wok or skillet over med-high heat until hot, add vegetable oil and heat for one minute. Carefully add broccoli florets. Sprinkle with the 2-3 tablespoon water. Cook for about 2-3 minutes, stirring often to prevent burning.
- Reduce heat to med-low, then and add garlic sauce. Stir well to coat.
- Cook for about 3-4 minutes. Sauce will thicken and absorb into the broccoli.
- Serve hot as a side dish.
- Last updated: 5 April 2017
myfavouritepastime.com
My Favourite Pastime 
I love broccoli, and this looks like a fantastic way to fix it! Saving this recipe to try soon.
Thanks, Shari. Enjoy the week!
Liz
This looks delicious, I love broccoli. And that garlic sauce sounds very interesting too – it can probably go well with many other foods. Thanks for sharing.
Have a nice day.
Oh yes I totally agree with you. That garlic sauce was a winner. Have a pleasant week!
Liz
Very delicious Liz 🙂
Thank you!
Liz
Broccoli is so good when cooked well. It’s like eating a small tree. Hehehe. We have several dishes with broccoli but almost all of them have meat in it. One of the more populer dishes is the Filipino version of Chop suey. We found a no-meat version: http://kusinanimanang.blogspot.com/2009/02/no-meat-filipino-chop-suey.html?m=1 we suggest you cook with oyster sauce and soy sauce. 🙂
Wrong link. Sorry. Here’s the version with broccoli: http://www.food.com/recipe/vegetarian-chop-suey-filipino-305915
Thanks for the correct link. I shall check it straight away. Best wishes!
liz
Dear Rey and Lyn,
I totally agree with you. Broccoli is delicious when cooked well. I think meat is also a good combination with broccoli. I don’t mind that at all. Thanks for linking me to this recipe. I shall look at it right away. Thanks for all the messages you’ve left on my blog!
Liz
I used to mostly steam broccoli too. Now I roast it most. Pretty simple with olive oil and whatever spice mix I’m in the mood for. I really need to work on posting more veggie recipes, but mine are all so incredibly simple.
I’ve never roasted broccoli. I mainly roast cauliflower. It’s really nice. I need to post more veggie recipes too! Have a beautiful Sunday!
Liz
I love broccoli and so does my daughter, must try this!
Me too. I just want fresh ways of cooking and eating broccoli. Wish you a happy weekend/
Liz
This is a great way of cooking broccoli…you were able to keep the color nice and green.
OH yes I love it nice and green and a little crunchy. Have a wonderful weekend!
Liz
I love the sound of this. I am also looking for new ways with veggies, and we love broccoli at home!
Thank you. If you have any nice broccoli recipe, please share with me the link!
Liz
Here is one that I have made and really like; Honey Dijon Brussel Sprouts:
Make sure to cut in half before cooking. I do until almost done then add the butter mustard mixture and finish cooking by sauteing until sprouts are done, oh so good.
Ingredients
Makes 2 servings
10 Brussels sprouts, halved
1 1/2 teaspoons butter, melted
1 1/2 teaspoons honey
1/2 teaspoon Dijon mustard
1 pinch dried dill weed
1 pinch onion powder
Directions
Place Brussels sprouts into a saucepan filled with lightly salted water. I now steam then finish by sauteing until done
Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain.
Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl.
Toss Brussels sprouts in mustard mixture to coat.
HI Jan,
This sounds very delicious. I shall definitely try and post the outcome on the blog. Thanks so much for sharing and wish you a wonderful week!
Liz
Very awesome, really like the recipe for the sauce.
Thank you, Chad. Have a great week!
Liz
Looks delicious!
Thank you!
Liz
Thank you for sharing. I’m a big broccoli fanatic. I would greatly appreciate it if you would check out my Facebook page: https://www.facebook.com/kbeezyisviral
Thank you. I shall check out your Facebook page right now. Have a lovely week!
Liz
You too! May God make things easy for you.
Thank you. Best wishes!
This is how I enjoy the broccoli too, Liz!
but I use oyster sauce/ abalone sauce instead of Hoi Sin sauce.
🙂
Hi Hari
I also love Oyster sauce but I’ve never used abalone sauce of even heard of it. I had to google (LOL). Glad to know we eat more or less the same. Enjoy the rest of the week!
Liz
Hi Liz, there are 3 shellfish sauce available in our local markets: abalone, oyster and scallop sauce. They are slightly different, but can be used to substitute each other. 🙂
Abalone sauce is the most expensive one because it contains abalone flakes, unlike the oyster sauce which is a smooth cream.
Thanks so much Hari, for educating me. I shall be on the lookout the next time I go grocery shopping. We probably have them in our local stores here. I would love to try them. Have a wonderful evening. Best wishes!
Liz