This was the other dish I used the cast iron skillet for, over our brief Christmas visit. At home, we often make this as dinner, served over some quinoa, but for our Szechuan-themed Christmas eve dinner, it was a fine accompaniment to peanut chicken and a cucumber salad with rice wine vinegar.
Versatile, easy, delicious, and ready in ten minutes. What more could you ask for?
Easy Spicy Broccoli
Add ~2 T. canola oil to a large cast iron skillet, and heat it on medium-high. Don’t use any nonstick cookware for this, you want the broccoli to char.
Meanwhile, chop up a few heads of broccoli, not too small. Toss them in the skillet and stir until the hot oil coats the broccoli. Gather your other ingredients: sesame oil, sesame seeds, and chili-garlic sauce.
Shake some sesame seeds all over the broccoli. Drop a few teaspoonfuls of chili-garlic sauce on the broccoli, more if you like it very spicy. Stir and cook until the broccoli is dry and crispy.
Remove skillet from the heat, and drizzle a little sesame oil over all. Serve immediately.
Post a Comment