Ingredients
Scale
- 1 large head of broccoli, cut into florets
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon sesame seeds, for garnish
Instructions
- Steam or boil the broccoli florets until tender-crisp, about 5-7 minutes. Drain well and set aside.
- While the broccoli is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant, being careful not to burn it.
- In a small bowl, whisk together the soy sauce, rice vinegar, honey, and red pepper flakes (if using). Pour the sauce into the skillet with the garlic and bring to a simmer.
- Add the cooked broccoli florets to the skillet and toss to coat with the garlic sauce. Cook for another 2-3 minutes, stirring occasionally, until the broccoli is heated through and the sauce has thickened slightly.
- Transfer the broccoli to a serving dish and garnish with sesame seeds. Serve immediately.
Notes
For a spicier dish, add more red pepper flakes. You can also add a teaspoon of sesame oil to the sauce for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg