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.
- broccoli - 1 head, cut into florets (or a 32 oz bag of frozen broccoli florets)
- sesame oil - 1 tbsp
- soy sauce - 1/2 cup
- sweet Thai chili sauce - 1/2 cup
- dried minced garlic - 1/2 tbsp (I find fresh burns in this recipe)
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 3 minutes.