This quick and easy side dish is so tasty you might just want to eat it all by itself. The spicy umami rich sticky sauce is almost addictive. Add tofu or tempeh and serve with rice for an easy but delicious meal full of Asian flavours.
1tbspsesame oil for preferenceotherwise peanut oil or sunflower oil
1red chilli - finely choppedseeds left in if you like it hot, otherwise take them out
1spring onion (scallion) - sliced
Trim the broccoli stems, then cook them in boiling water for about five minutes. The exact time will depend on how firm / tender you like them. They should be just about cooked, but definitley holding their shape. Drain through a colander and leave to steam dry whilst you get on with making the sticky sauce.
Place all of the sauce ingredients into a large pan and stir. Bring to a simmer and cook for a couple of minutes.
Add the broccoli, stir and cook for another couple of minutes until the broccoli is hot and the sauce has reduced enough to stick to the broccoli. Be careful, not to burn it though.
Turn the broccoli into a warm serving dish. Squeeze over a little lime or lemon and scatter with the sesame seeds and raw spring onion slices, if using.
The smaller your florets are, the quicker they'll take to cook.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.