Spicy Broccoli

Spicy Broccoli

 Serves 4

Serve over white or brown rice.

You will need:

1 large head of broccoli, washed. Cube both the stems and the heads.

2 Tbsp of rice vinegar

2 tsp of peanut oil

1 tsp of red pepper flakes

1 tsp course sea salt

4 tbsp of black bean paste (this can be found in the Asian foods isle at any major grocery store or the great little Asian market next door to Diamond Jim’s on Meridian Street in Bellingham.)

Need more heat? Add 5 dried Thai chilies to the dish right before serving.

 In a large skillet or a wok over high heat add everything but the broccoli. Stir and allow to sit for 1 minute. Add broccoli to the pan. Turn heat down to medium. Toss broccoli with sauce and allow to cook for 5 minutes. Serve hot over rice. 

I have also been known to go extreme and add broccoli to my juicer. I recommend juicing broccoli with berries, apples and carrots. This will even the flavors out.

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