Simplify your dinner and add sliced chicken breasts or steak to make a complete meal with the broccoli. Amp up the ginger and garlic to add a bigger punch of flavor. Serves 4 – 6 as a side dish.
- 1 ½ lb. organic baby broccoli
- 2 tablespoons raw pine nuts
- 3 organic garlic cloves
- 1 small knob (about thumbnail size) fresh organic ginger
- 2/3 cup More than Gourmet vegetable or chicken broth
- 2 tablespoons Bourbon Barrel Foods Soy Sauce
- 2 tablespoons sesame oil
- Grapeseed oil or other high smoke point oil
- Diamond kosher salt and Pohnpei Pepper Co fresh ground pepper
Trim the stalks and cut the florets and stalks into bite sized pieces.
Mince or grate the garlic cloves and fresh ginger
First dry toast the pine nuts in a medium skillet. Heat the skillet over medium heat, then add in the pine nuts. Shake the pan to spread out to single layer. Cook until lightly browned and fragrant, about 3 – 5 minutes. Remove from pan and set aside.
In a small bowl, whisk the broth, soy sauce, and sesame oil.
Heat a large sauté pan over medium high heat. Add 2 tablespoons of grapeseed oil, then when the oil is hot, stir in the broccoli. Sauté for about a minute, then stir in the garlic and ginger with another tablespoon of oil.
Add in the broth mixture, bring to a simmer, then reduce the heat to medium-low. Cover and cook for 2 – 3 minutes, until the broccoli is just fork tender. Using a slotted spoon, transfer the broccoli to a bowl. Increase the heat to high and reduce the liquid until just a thick glaze (about 2 – 3 tablespoons of liquid remain,) stirring frequently. Reduce the heat to low, toss in the broccoli and pinenuts to coat, salt and pepper to taste, and serve right away.