Fire-breathing Broccoli

I have devised the best, most insane, almost masochistically spicy, delicious dish ever.

Aaaaaaand it's a veggie.

All the men reading this post probably just groaned. Yes, a veggie. Broccoli, to be exact, one of my favorite veggies in the entire world (bested only by asparagus and potatoes of any variety). It's an amazing food, really; it's incredibly nutrient-dense, packing a wallop of fiber, vitamin C, calcium, potassium, and iron. And when cooked, it turns a cheerful color of green (don't you love food that's happy to see you?). My only issues with the stuff are a) when cooked or roasted, it often smells like veggie farts; b) when I tried to grow it in my garden last year, it morphed from a sweet, innocent seedling into a monstrosity somewhat resembling the plant from "Little Shop of Horrors"; c) you nearly have to take out a second mortgage on your house to pay for it* and; d) Matt won't eat it unless it's smothered in sauce and tucked neatly under a pile of chicken or beef.

Taking this last point into consideration, I tested out a new recipe on Matt last night: stir-fried broccoli with Asian chili sauce. Or, as I have lovingly renamed it: Fire-breathing Broccoli (because it's nice and spicy!)

It was the most amazing broccoli I have ever tasted, and that's something from the gal that's eaten broccoli about a thousand different ways (What? I like broccoli, okay!?). The teeny bit of sugar gives a nice caramelized crust to the broccoli, and the soy sauce, garlic, and chili sauce gives it a beautiful savory-ness and firey zing. I LOVE THIS BROCCOLI. Unfortunately, Matt did not. I don't think the chili sauce adequately killed the broccoli taste for him. :) But if you're trying to find new way to gussy up your veggies, this recipe is definitely worth a try.

So here it is, friends, Fire-breathing Broccoli!

*Note: I do not own a house. I live in a very quaint two bedroom apartment. But you get the idea: broccoli is kind of pricey. But check your farmers market, where prices are often kinder than at the supermarket. Plus, you'll be shopping local! Yay!


Fire-breathing Broccoli
Time from fridge to table: 5 minutes
Deliciousness: A+
Crunchiness: A+
Happy green color-ness: A+

Ingredients

• 1 big broccoli crown OR 2 small broccoli crowns, cut into florets
• 2 T lower-sodium chicken broth (I used Swanson)
• 2 tsp. lower-sodium soy sauce
• 1/2 T Asian chili or chili-garlic sauce (you can always adjust, as per your heat preference)
• 1/2 tsp. corn starch
• 3 tsp. vegetable or canola oil
• 1 garlic clove, minced
• 1/2 tsp. red pepper flakes
• 1/4 tsp. white sugar

Directions

1. Heat 1 T. of the oil in a skillet over medium heat. 
2. While the oil is heating, in a separate bowl, mix together the chicken broth, soy sauce, chili sauce, garlic, and cornstarch.
3. When the oil's hot, throw in the broccoli and sprinkle in the sugar and stir, keeping constant watch over the broccoli. Watch for the caramelization on the broccoli. Cook the broccoli for about 3-5 minutes, or until it's got some good caramelization crust on it.
4. Stir in the broth mixture and cook for about 30 seconds.
5. Serve and enjoy!