Broiled Asian Broccoli

Broiled Asian Broccoli

Broiled Asian Broccoli

“My preferred method for preparing broccoli is to blister under a hot broiler just until it gets a little charred and the broccoli becomes crisp-tender.  This method also works well with brussels sprouts or cauliflower.” - Chef Steven Satterfield, Miller Union

Recipe courtesy of Chef Steven Satterfield, Miller Union.

Photography by Andrew Thomas Lee Photography.

  • People: 3 to 4 servings
  • Prep/Cook Time: Approximately 10 mins, including preheating broiler
  • Health:
Broiled Asian Broccoli

“My preferred method for preparing broccoli is to blister under a hot broiler just until it gets a little charred and the broccoli becomes crisp-tender.  This method also works well with brussels sprouts or cauliflower.” - Chef Steven Satterfield, Miller Union

Recipe courtesy of Chef Steven Satterfield, Miller Union.

Photography by Andrew Thomas Lee Photography.

  • People: 3 to 4 servings
  • Prep/Cook Time: Approximately 10 mins, including preheating broiler
  • Health:

Ingredients

For the Broiled Asian Broccoli
  • 1 pound gai lan or Asian broccoli (can substitute standard broccoli florets)

  • 1 tablespoon olive oil

  • Sea salt and freshly ground black pepper

  • Prune Hoisin Sauce

  •  

For the Prune Hoisin Sauce
  • 1 tablespoon toasted sesame oil

  • ½ cup chopped sweet onion

  • 1 clove of garlic, chopped

  • 1 teaspoon fine sea salt

  • 1 teaspoon Chinese five spice powder

  • 3 ounces Mariani California Pitted Prunes (about 16 pieces)

  • 2 tablespoons rice wine vinegar

  • 2 tablespoons soy sauce or tamari

  • 2 tablespoons Chinese black bean sauce (*see cook’s note)

  • ¼ cup molasses

  • 1 cup water

    Instructions

    For the Broiled Asian Broccoli
    • Turn the oven on to broil. 

    • Place the broccoli florets on a rimmed baking sheet. 

    • Drizzle with the olive oil and sprinkle with salt and pepper. 

    • Toss with your fingers to evenly distribute. 

    • Place the pan in the oven under the broiler and cook for 3 to 5 minutes, checking frequently. 

    • Remove from oven, garnish with scallion and sesame, and serve with the Prune Hoisin Sauce..

    •  

    For the Prune Hoisin Sauce
    • Serving: makes about 2 cups
      Prep time: approximately 45 minutes

    • “Hoisin sauce is a thick, fragrant sauce used in Cantonese cuisine as a glaze for meat, or a sauce for roasted or stir-fried vegetables.  This version is mostly sweetened naturally with prunes but has a little help from some molasses as well.  You’ll love the funky, sweet, and salty play on the palette, and it compliments just about everything it touches.”

    •  Pour the sesame oil into a medium saucepan and place over medium-low heat.  Add the onion, garlic and salt and cook, stirring often for about 8 minutes.  Add the five spice, prunes, rice vinegar, soy sauce and black bean sauce, molasses and water and stir well to combine.  Cover with a lid and reduce the heat to low.  Cook for 10 to 12 minutes, stirring occasionally.  Turn off the heat and let sit for 10 more minutes, to fully rehydrate the prunes.  Transfer the ingredients to a blender and blend on high speed for 1 to 2 minutes until fully pureed into a smooth sauce. The sauce will naturally thicken from the pectins released by the dried fruit.  

    •  *Cook’s note:  Chinese black bean sauce is a condiment made from fermented black soy beans, and garlic Lee Kum Kee is a common brand seen at Asian markets, or available online at Bookksu Market. 

    • If you cannot find a good substitute, try miso, preferably a darker type like red or barley (as opposed to white or yellow, which have a more mild flavor).