Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, scorched broccoli with garlic & chilli. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Butter garlic broccoli 🥦broccoli stir fry 🧄 Easy broccoli recipes. green MANGO. Shrimp and Broccoli in Garlic Sauce, one sauce for many dishes 蒜香西兰花炒虾，一调料多用. Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Roasting broccoli with garlic creates a sweet, nutty delicious flavor and the aroma that wafts through your kitchen will make everyone asking when's dinner ready.
Scorched Broccoli with Garlic & Chilli is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Scorched Broccoli with Garlic & Chilli is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook scorched broccoli with garlic & chilli using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Scorched Broccoli with Garlic & Chilli:
- Take 600 g broccoli
- Prepare 1 tbsp coconut oil
- Prepare 3 garlic cloves, peeled and finely sliced
- Make ready 1 red chilli (deseeded and finely diced)
- Make ready 1 tbsp tamari soy sauce
- Prepare 2 tsp sesame oil
- Prepare 2 tsp sesame seeds
Broccoli is roasted with garlic and olive oil, then tossed with lemon juice and shaved parmesan cheese. This a great recipe if you like all the ingredients. I especially liked it cold raw and marinating in the olive oil and garlic salt. Next, toss the broccoli with the Parmigiano-Reggiano.
Steps to make Scorched Broccoli with Garlic & Chilli:
- Prepare the broccoli by cutting into florets, large florets halved. Remove the stalks and prepare these separately by peeling them and then cutting into batons.
- Steam the broccoli in a large saucepan with 2 tablespoons of boiling water, for 2 minutes, then drain in a colander. Sit the colander of broccoli on top of the now empty hot pan and allow the heat and steam to dry off the broccoli.
- In a wok or heavy based frying pan, gently heat the coconut oil. Add the diced chilli and sliced garlic cloves and cook for 2 or 3 minutes until fragrant. Don’t allow the garlic to brown. Tip the chilli and garlic into a small bowl and set to one side.
- Without cleaning the wok, turn the heat of the hob up and allow the wok to get really hot. Add the broccoli into the wok, scorch (brown or blacken) one side of the broccoli and then turn it over and scorch the other side.
- Remove the wok from the heat, add the garlic and chilli back in with the broccoli along with the tamari sauce and sesame oil. Mix then sprinkle with sesame seeds to serve.
I especially liked it cold raw and marinating in the olive oil and garlic salt. Next, toss the broccoli with the Parmigiano-Reggiano. It's important to use authentic Parmigiano-Reggiano rather than domestic parmesan. Once the broccoli, onions and garlic are prepped, toss them with olive oil, salt and pepper. Then when you put them on your baking sheet, make sure to place any flat surfaces of the cut broccoli face down.
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