i remember when I was a little girl, I loved broccoli, I would call them trees. Now as an adult, I still love broccoli, whether roasted simply or with some Asian pizzazz. Inspired from the restaurant Sampan in Philadelphia, here’s my similar version.
Asian Broccoli with Coconut
recipe by shereen pavlides
© 2014 Tweet and Eats
2 crowns fresh broccoli (about 2 pounds) – cut into florets
2 tablespoons canola oil
4 garlic cloves – minced
3/4 inch fresh ginger – peeled, minced (1 tablespoon)
1/4 teaspoon red pepper flakes
kosher salt / fresh finely ground black pepper
1/4 cup less sodium soy sauce
2 tablespoons mirin (Japanese Rice Wine)
2 tablespoons sweetened coconut flakes
Bring cold water to a boil in a 6-quart pot over high heat. Add florets. Bring back to a boil and par-cook until tender crisp, 2 – 3 minutes. Remove Broccoli with a slotted spoon to a large bowl of ice water and let sit until cool, 5 minutes. Drain the broccoli and dry well on heavy duty paper towels.
Heat oil in a 12-inch sauté pan over medium heat. Sauté garlic, ginger and red pepper flakes until fragrant, 1 minute. Gently toss in the broccoli to coat in the oil. Season with 3/4 teaspoon salt and 5 turns on the pepper mill.
Pour in soy and mirin. Gently toss broccoli until liquid is reduced by half and broccoli is warmed through, 2 – 3 minutes. Remove broccoli to a medium serving platter. Pour soy over broccoli. Sprinkle coconut over top.
serves: 6 – 8
prep: 12 minutes
cook: 7 minutes
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