Asian Broccoli

Name: Asian Broccoli
Ingredients: 2 heads broccoli (1 1/2 to 2 pounds), cut into florets, stems trimmed and cut into slices 1/4-inch thick; 2 teaspoons kosher salt; 1/4 teaspoon black pepper; 1 1/2 teaspoons ground ginger; Pinch red pepper flakes; 3 garlic cloves, smashed and peeled; 1/4 cup olive oil; 3 scallions, chopped (about 1/4 cup); 1/4 cup coarsely chopped fresh cilantro; 5 large fresh basil leaves, torn; 2 tablespoons coarsely chopped fresh mint; 1/4 cup rice wine vinegar; 2 tablespoons fresh lime juice; 2 tablespoons olive oil; 2 teaspoons toasted sesame oil; 1 teaspoon soy sauce; 1 teaspoon fish sauce, optional; 1 teaspoon sriracha hot sauce, optional

18 ingredients

11 steps

Ingredients

2 heads broccoli (1 1/2 to 2 pounds), cut into florets, stems trimmed and cut into slices 1/4-inch thick
2 teaspoons kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons ground ginger
Pinch red pepper flakes
3 garlic cloves, smashed and peeled
1/4 cup olive oil
3 scallions, chopped (about 1/4 cup)
1/4 cup coarsely chopped fresh cilantro
5 large fresh basil leaves, torn
2 tablespoons coarsely chopped fresh mint
1/4 cup rice wine vinegar
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
1 teaspoon fish sauce, optional
1 teaspoon sriracha hot sauce, optional

Directions

1

Heat oven to 450 degrees.
2

Put broccoli in a bowl and season with salt, black pepper, ginger and red pepper flakes.
3

Toss with garlic cloves and oil.
4

Spread broccoli on a baking sheet and roast for 15 to 20 minutes, until tender and lightly browned.
5

Discard garlic cloves.
6

While broccoli roasts, combine scallions, cilantro, basil and mint in a large bowl.
7

Make the vinaigrette: In a small bowl, combine rice wine vinegar, lime juice, olive oil, sesame oil, soy sauce and, if you want a stronger-flavored dish, fish sauce and sriracha.
8

Whisk until emulsified.
9

Add cooked broccoli to the large bowl with the herbs and toss.
10

Add vinaigrette, to taste, and toss.
11

Serve warm or at room temperature.