Spicy Sautéed Baby Broccoli

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5 minutes
15 minutes
Spicy Sautéed Baby Broccoli

This bold, spicy sauce is simply irresistible! The sweet and tender texture of baby broccoli is the perfect ingredient to pair with the savory-spicy sauce. Try out this mouthwatering side dish today!


1 pound of baby broccoli 

1 tablespoon of sesame oil 

2 tablespoons of vegetable oil 

2 teaspoons of fresh garlic, minced 

1 tablespoon of fresh chili paste (such as Sambal Oelek)

1 teaspoon of pure cane sugar 

1 tablespoon of rice wine vinegar 

1 tablespoon of sesame seeds 

Kosher salt and freshly-ground black pepper, to taste 


1. Trim any rough ends/bits off of the baby broccoli stalks. Cut thicker stalks (greater than 1/2-inch) in half lengthwise. Fill a large bowl with ice water, set aside. 

2. Bring a large pot of salted water to a boil. Add the baby broccoli and cook for 2 minutes. Use a slotted spoon to transfer to the ice water to stop the cooking process. 

3. Meanwhile, heat the sesame oil and 1 tablespoon of the vegetable oil in a large skillet over medium-high heat until shimmering. Add the garlic, and cook until softened and fragrant, about 1 minute. Stir in the chili paste and sugar, and cook for another 30 seconds or so. 

4. Drain the baby broccoli and gently pat (mostly) dry with a paper towel. Add the baby broccoli to the skillet, and drizzle with the remaining oil and vinegar. Sauté for 1-2 minutes, until tender but still bright green (think vibrant, al dente, not limp). Season with salt and pepper, to taste. Sprinkle with the sesame seeds.


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