Best Spicy Asian Broccoli Recipes

Sweet and Spicy Asian Meatball and Broccoli Noodles image

Provided by Cindy Rahe

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 19

1/2 lb ground turkey
1 egg
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup finely chopped onion (1 medium)
2 teaspoons grated gingerroot
1/2 teaspoon salt
1/4 teaspoon pepper
4 green onions, thinly sliced (1/4 cup)
1 to 2 cloves garlic, finely chopped
3 cups fresh broccoli florets
Canola oil
1/4 cup reduced-sodium soy sauce
2 tablespoons sambal oelek or Sriracha
2 tablespoons real maple syrup
2 teaspoons fish sauce
2 teaspoons lime juice
1 teaspoon grated gingerroot
1 clove garlic, finely chopped
8 oz uncooked capellini or angel hair pasta

Steps:

Heat oven to 425°F. Line cookie sheet with sides or shallow baking pan with cooking parchment paper.
In large bowl, mix all Meatball ingredients except broccoli and oil until well combined. Shape meatballs using 1 heaping teaspoonful mixture for each; place in cookie sheet. Arrange broccoli in cookie sheet. Drizzle broccoli with oil.
Bake 25 to 30 minutes or until meatballs are thoroughly cooked and no longer pink in center, and broccoli is browned around edges.
While meatballs and broccoli are baking, mix Sauce ingredients.
Cook and drain capellini as directed on package. Toss capellini with sauce, meatballs and broccoli.

Nutrition Facts : ServingSize 1 Serving

Spicy Asian Broccoli image

Provided by RedVinoGirl

Categories Vegetable

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

4 broccoli florets
2 1/2 tablespoons canola oil (I use olive oil)
2 tablespoons sriracha sauce (or Sambal Oelek or Chinese chili-Garlic sauce)
2 teaspoons toasted sesame oil
2 teaspoons raw sugar (or light brown sugar)
2 -3 garlic cloves, peeled and minced
salt, to taste

Steps:

Preheat oven to 425°F Lightly spray a large, rimmed baking sheet with non-stick cooking spray (or use a stoneware pan without spray.) Set aside.
In a large mixing bowl, stir together the canola oil, chile-garlic sauce, sesame oil, raw sugar and minced garlic until even.
Slice the broccoli crowns into long spears, keeping as much of the stem area intact as possible. Do not cut the spears too small or they'll burn instead of cooking to the desired crisp tender stage. Add all of the broccoli spears to the mixing bowl with the oil mixture and toss until everything is evenly coated. Transfer to the prepared pan, arranging the spears so they are in a single layer and sprinkle with salt to taste.
Bake for 20-25 minutes, or until there are darkened, black, wilted edges on the cut areas and florets of the broccoli. Remove from the oven and serve immediately with hot, cooked rice or as an accompaniment to a stir fried meats or tofu.

Nutrition Facts : Calories 110.7, Fat 11.1, SaturatedFat 1, Sodium 3.2, Carbohydrate 3.2, Sugar 2.1, Protein 0.4

Spicy Southeast Asian Charred Broccoli image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 bunch broccoli, tough stems trimmed (about 1 1/2 pounds)
3 tablespoons vegetable oil
Kosher salt
1 tablespoon fish sauce
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 Fresno or red jalapeno pepper, sliced (seeds removed for less heat)

Steps:

Preheat the oven to 450 degrees F.
Coarsely chop the florets from the broccoli and slice the tender stems into 1/2-inch thick bite-size pieces. Toss with the oil and a pinch of salt on a baking sheet until coated, spread into a single layer. Roast until tender and lightly charred, about 25 minutes.
Sprinkle with the fish sauce and lime juice. Add the cilantro, mint and Fresno pepper and toss to combine.
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