Here’s a fun fact – back in 2015 I got to the final stage of auditions of Masterchef. Unfortunately I never made it onto the actual tele, but I still feel quite proud of the dish I made for them that day. In particular, this little side dish has become a welcome addition to my roster ever since.
The sticky, spicy, sweet coating helps each crunch of the broccoli burst with flavour, making each bite a flavour sensation. Furthermore – and this always helps – it is exceedingly easy to make. I tend to think it works best when the broccoli is closer to the raw end of the spectrum, as it gives it a bit of a fresher vibe. Paired with steamed Japanese rice and a saucy accompaniment – meat or veggie – it’s a beautiful little treat.
- Head of Broccoli, separated into florets.
- 1-2 Red Chilli Peppers, sliced thinly into rings.
- Coupe of Garlic Cloves
- 2-3 tbsp Sugar
- Sesame Seeds
- Blanch the broccoli in boiling water for 1 and a half minutes, just to get the cooking process started.
- Mince a couple of garlic cloves and gently fry in a saucepan with a drizzle of oil for a minute or two.
- Add the chilli and fry for a further 30 seconds before tipping in the drained broccoli.
- Sprinkle over a few tbsp of sugar and keep moving. The moisture from the broccoli will mix with the sugar, creating a spicy, sticky syrup of sorts. Continue cooking for a few more minutes, stirring, and covering for a few minutes if you have a large lid.
- Allow to rest for a minute or two before serving, so the hot sugar syrup can cool and thicken slightly more. Top with a sprinkling of sesame seeds.