I know broccoli haters will love the polarizing green vegetable when it’s prepared this way, because it is slowly caramelized to bring out its sweetness. Adding orange juice and garlic to this Oriental version of steamed broccoli gives it a whole new dimension!
Boost your daily fiber intake with this Broccoli Orange- Chile Oil recipe using the ingredients below and carefully following the steps.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Serves: 6
Nutritional Values: Calories 170 K cal, Fat 11 g, Protein 5 g, Carbs 16 g, Fiber 5 g
INGREDIENTS
- 1/3 cup vegetable oil
- 4 garlic cloves, thinly sliced
- 1/2 cup fresh orange juice
- Two 1 1/2-pound heads of broccoli—stalks peeled, heads cut lengthwise into large pieces
- 2 teaspoons finely grated orange zest
- 1 teaspoon Asian sesame oil
- 1 teaspoon minced fresh ginger
- 3/4 teaspoon crushed red pepper
- 1/8 teaspoon five-spice powder (optional)
- Salt and freshly ground pepper
STEPS TO MAKE YOUR BROCCOLI ORANGE- CHILE OIL RECIPE
- In a heatproof bowl, mix the orange zest and sesame oil together. Heat the vegetable oil over moderate heat in a saucepan. Add the garlic and cook, stirring, until golden, for about 3 minutes.
- Add the ginger, crushed red pepper and five-spice powder and cook until fragrant, for about 1 minute. Stir in the orange juice and boil over moderately high heat until reduced by half for about 4 minutes. Stir the orange juice mixture into the zest and season with salt and pepper.
- In a saucepan, steam the broccoli until just tender, about 8 minutes.
- Transfer the steamed broccoli to a warmed platter, spoon the orange-Chile oil on top and serve.
NOTE: You refrigerate the orange-Chile oil for 3 days
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