This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers, and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A thriving household depends on the use of seasonal produce and the application of common sense." Olivier de Serres, French agronomist
Broccoli is one of my favorite vegetables. It's so versatile and makes the perfect side dish for almost any meal. This Asian-inspired recipe using chili oil really spices things up, but the heat is balanced by the sweetness of shallots and pine nuts.
Chili oil can be quite spicy and you might want to test this recipe with a bit less oil if you are not familiar with how hot the brand you purchased might be. Start with a teaspoon of chili oil and a teaspoon of canola or sesame oil to begin with. If you don't want to spring for the additional price of the chili oil, you can use canola or sesame with red pepper flakes or cayenne pepper instead.
Servings: 2 | Serving size: 1 cup
Cooking time: 30 minutes
This recipe can easily be multiplied and makes great leftovers.
|8 ounces||broccoli florets|
|3 tsp.||chili oil|
|1 ounce||pine nuts|
|1 large||shallot (finely minced)|
|to taste||fresh ground black pepper|
Place the water in a saucepan fitted with a steamer basket and bring to a boil. Add the broccoli to the basket and steam, covered, 8 minutes.
Remove the broccoli from the saucepan and place on a plate to cool.
Place the chili oil in a skillet over medium-high heat and add the pine nuts.
Cook, stirring frequently, for about 1 minute. Adjust the heat so they don't brown.
Add the shallots and cook, stirring frequently, for 5 minutes.
Add the broccoli, salt, and pepper, and cook, stirring frequently, for 3-5 minutes.
Serving size = about 1 cup
Servings = 2
Amount Per Serving
|Calories 201||Calories from Fat 153|
|% Daily Value|
|Total Fat 17g||26%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 13g||4%|
|Dietary Fiber 4g||16%|
|Vitamin A 15%||Vitamin C 170%|
|Calcium 6%||Iron 10%|
|Vitamin K 124mcg||Potassium 510mg|