Thai Chili Broccoli

Recipe By Michal Frischman

Cook & Prep: 15 m
Serving: 6
Contains:

Preference: Parve
Difficulty: Easy
Occasion: Shabbat
Diet: Vegetarian
Source: Family Table by Mishpacha Magazine
Cuisines: Thai

I’m not a fan of overly spicy food, so sweet chili sauce is a good way to get a little bit of that Thai flavor in without overwhelming my palate. This sauce is very versatile and easy and can be used on many other vegetables.

Ingredients (5)

Main ingredients

1 head broccoli, cut into florets, or a (32-ounce) (907-gram) bag of frozen broccoli florets
1 tablespoon Gefen Sesame Oil

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Gefen Sesame Oil
1/2 cup Gefen Soy Sauce

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Gefen Soy Sauce
1/2 cup sweet Thai chili sauce
1/2 tablespoon dried minced garlic (I find fresh burns in this recipe)

Start Cooking

Make the Broccoli

Heat the sesame oil in a large frying pan over medium heat and add the broccoli. Cover and let steam until bright green and can be pieced easily with a fork, about 10 minutes.
Combine the rest of the ingredients and pour over the broccoli. Cook uncovered for another three minutes.