Sauteed Broccoli with Chili Oil

Servings

Serving size

1 cup

COOKING TIME

30 minutes

This recipe can easily be multiplied and makes great leftovers.

Ingredients

8 ounces Broccoli, raw

1 quart Water

3 tsp. Chili Oil

1 ounce Pine nuts

3 Large Shallots, raw (finely minced)

1/8 tsp. Salt

1 to taste Black pepper

Instructions

Place the water in a saucepan fitted with a steamer basket and bring to a boil. Add the broccoli to the basket and steam, covered, 8 minutes.

Remove the broccoli from the saucepan and place on a plate to cool.

Place the chili oil in a skillet over medium-high heat and add the pine nuts.

Cook, stirring frequently, for about 1 minute. Adjust the heat so they don't brown.

Add the shallots and cook, stirring frequently, for 5 minutes.

Add the broccoli, salt, and pepper, and cook, stirring frequently, for 3-5 minutes.

Serve immediately.

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Special Diet Information

Click on the icon for information.

GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

Broccoli is one of my favorite vegetables. It’s so versatile and makes the perfect side dish for almost any meal. This Asian-inspired recipe using chili oil really spices things up, but the heat is balanced by the sweetness of shallots and pine nuts.

"A thriving household depends on the use of seasonal produce and the application of common sense."

Olivier de Serres, French agronomist