Sriracha Broccoli Recipes

SRIRACHA HONEY ROASTED BROCCOLI

Found on facebook; posted by Barefeet In The Kitchen -- modified from http://barefeetinthekitchen.blogspot.com/2013/01/sriracha-honey-roasted-broccoli.html. Original recipe by Rosemarried.com.

Provided by KerfuffleUponWincle

Categories Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 9

Sriracha Honey Roasted Broccoli image

Steps:

Preheat the oven to 450 degrees.
Line a baking sheet with a slipat mat, foil, or parchment paper.
Place broccoli pieces into a large bowl.
In a small bowl, or measuring cup, combine the soy sauce, sesame oil, olive oil, honey, sriracha and pepper.
Pour this mixture over the broccoli and toss well to coat.
Spread the broccoli across the lined baking sheet. Place on the middle oven rack and roast for 8-12 minutes, until the broccoli is tender and the edges are turning brown.
Remove the broccoli from the oven and transfer to a serving bowl, or tray. Toss with the green onions and toasted almonds.
Serve hot!
Makes 2-4 servings.

Nutrition Facts : Calories 151.4, Fat 8.8, SaturatedFat 1.1, Sodium 553.9, Carbohydrate 16, Fiber 4.6, Sugar 7.2, Protein 6

Ingredients

1 large head of broccoli (cut into pieces, about 6 cups)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon olive oil
1 tablespoon honey
1 -2 teaspoon sriracha sauce (adjust to your heat preference)
1/2 teaspoon fresh ground black pepper
2 tablespoons sliced almonds (TOASTED)
1 green onion (thinly sliced, about 2 tablespoons)

SALT & PEPPER SPROUTING BROCCOLI WITH SRIRACHA MAYONNAISE

Spears of fried broccoli make a brilliant vehicle for transporting moreish sriracha mayonnaise into your mouth. Any leftover mayo certainly won't go to waste

Provided by Jikoni

Categories Main course, Starter

Time 40m

Number Of Ingredients 18

Salt & pepper sprouting broccoli with sriracha mayonnaise image

Steps:

For the mayo, blitz the egg, lime juice and garlic in a food processor until light and frothy. With the motor running, add the oil in a thin, steady stream until the mixture thickens and emulsifies. Switch off, season, then fold in the sriracha. Chill until needed.
Slowly heat the oil to 175C in a wok or deep-fat fryer (a drop of the batter will sizzle and turn brown in 20 secs). To make the batter, mix the flours with 1 tsp sea salt and the peppers. Whisk in the sparkling water and crushed ice. Dust the broccoli first in corn flour, then dip each piece in the batter, shaking off any excess. Add the broccoli to the hot oil in batches and fry for about 2 mins or until golden and crisp. Scoop out using a slotted spoon, and drain on a plate lined with kitchen paper.
Heat the sunflower oil in a wok. Add the spring onions, garlic, onions and chilli, and stir-fry for 2 mins or until fragrant.
To serve, arrange the broccoli on plates or on a platter, scatter with the stir-fried aromatics, drizzle over the mayo and serve with some lime wedges, if you like.

Nutrition Facts : Calories 475 calories, Fat 36 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium

Ingredients

1 egg
1 lime , juiced
1 garlic clove , finely chopped
250ml rapeseed oil
1-2 tbsp sriracha , to taste
140g cornflour , plus a little extra for dusting
60g plain flour
1 tsp black peppercorns , toasted and coarsely crushed
1 tsp Sichuan peppercorns , toasted and coarsely crushed
160ml sparkling water , chilled
handful of crushed ice
500g sprouting broccoli , trimmed
sunflower oil , for deep-frying
1 tsp sunflower oil
3 spring onions , sliced diagonally
2 garlic cloves , finely sliced
1 red chilli , finely sliced into rings
1 lime , cut into wedges (optional)