Spicy Garlic Broccoli with Pine Nuts
| Servings |
servings
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Ingredients
- 1 1/2 lbs broccoli
- 1/4 cup pine nuts
- 1 1/2 tsp. canola oil
- 1 1/2 tsp. toasted sesame oil
- 1 tsp. hot chili paste or 3/4 crushed dried chilies
- 2 tbsp. minced garlic
- 2 1/2 tbsp. rice wine or sake mixed with 2 tbsp. water
- 1 tbsp. reduced sodium sauce
- 1 tsp. pure honey may use sugar if desired
Ingredients
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Instructions
- Trim the ends of the broccoli, separate the florets, peel the outer skin of the stem and cut it on the diagonal into 1" lengths.
- Toast the pine nuts until golden in a 300ºF oven, turning them occasionally so that they cook evenly for about 20 minutes.
- Heat a wok or large skillet, add the oils, and heat until hot, about 20 seconds. Add the chili paste or crushed chilies and garlic, and stir-fry, tossing with a slotted spoon over medium heat until fragrant, about 15 seconds. Turn the heat to high.
- Add the steam sections of the broccoli and stir-fry. Pour in the rice wine and water and cook, tossing, about 30 seconds, then cover and cook about 1 1/2-2 minutes, until the stems are just tender. Add the florets and toss over high heat, cooking for about 1 1/2 minutes or until just tender.
- Add the premixed sauce and toss lightly for 15 seconds. Add the toasted pine nuts and stir-fry for a few seconds to combine the ingredients. Scoop the ingredients into a serving bowl and serve immediately.
- Sauce: Mix together soy sauce and sugar until the surgar is dissolved.
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