Asian Broccoli with Coconut

Asian Broccoli

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.

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Asian Broccoli

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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