My First Asian Side Dish

*** The Ranting Chef would much rather cook than clean. This was reinforced this past weekend when I was cleaning a kitchen knife, my hand slipped and I was able to see how sharp my knife really was. Only four stitches later (the pros who follow the blog will start laughing at just four stitches) I’m back in the kitchen. As a result AND with the first round of the Diced! competition to post next week, you’ll see a high number of guest posts over the next few weeks. ***

Many times when I decide to make an Asian based dish, the vegetables are either built into the recipe or missing from the plate. I cannot say I have been overly successful in having an Asian side dish of vegetables (short of some steamed edamame or some cut up raw peppers).

I was glad to come across this one as it is both easy, and great tasting.

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Such a basic recipe.

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Broccoli and garlic.

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And the sauce.

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Broccoli in Hoisin Sauce

Prep Time: 10 min | Cook Time: 5 min | Makes: 4


  • 1 package (16 ounces) frozen broccoli florets, thawed
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon canola oil
  • 2 tablespoons water
  • 4-1/2 teaspoons hoisin sauce
  • 1/4 teaspoon salt


In a large skillet or wok, stir-fry the broccoli, garlic and ginger in oil for 2-3 minutes or until broccoli is crisp-tender. Add the water, hoisin sauce and salt. Cook and stir until sauce is thickened. Yield: 4 servings.

Nutritional Info:

Nutritional Facts 3/4 cup equals 61 calories, 1 g fat (trace saturated fat), trace cholesterol, 272 mg sodium, 9 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchange: 1 vegetable.


March 12th is National Baked Scallops Day

In honor of today’s food holiday, please revisit the following recipes that use or feature this ingredient:

Scallops and Shrimp Casserole

Tags: , , , , , , , , , , , ,

Categories: Chicken, Chinese, kosher, Low Carb, Recipes, Side Dish, vegan, Vegetable2, Vegetarian

Author:The Ranting Chef

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10 Comments on “My First Asian Side Dish”

  1. Missus Tribble
    March 12, 2013 at 11:19 am #

    You have me positively drooling here! We love Asian cuisine here at Tribble Towers – in fact we’re having chicken noodle soup tonight! Perhaps I’ll post the recipe and some pictures and you can tell me how authentic it looks/is 🙂


  2. March 12, 2013 at 12:27 pm #

    Yum! Easy and delicious is always a great combo!


  3. March 12, 2013 at 12:57 pm #

    I love stir-fried broccoli, it is my all time favourite and always in my bentos! Hope your injury heals soon, take care!


  4. March 12, 2013 at 1:50 pm #

    Sorry to hear about your injury. Take care next time. Have you tried asian stir-frys with black bean sauce?


  5. March 12, 2013 at 3:35 pm #

    Tosha West


  6. March 12, 2013 at 7:03 pm #

    Looks delish! I made my asian green beans last night Ill be posting soon! 🙂 Gonna have to try this one this week!


  7. alisitaliankitchen
    March 12, 2013 at 7:06 pm #

    Oh yummy and healthy too!


  8. March 12, 2013 at 8:38 pm #

    Ouch! Kim*


  9. March 13, 2013 at 4:05 am #

    Broccoli is always a winner!


  10. Vibrant Bean
    March 13, 2013 at 1:48 pm #

    I love broccoli and this looks super yummy!


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