An Asian twist on broccoli. photo by: Nancy Duran

I write this post as I actively ignore the snow piled high outside my window and the single digit upon which my thermometer continues to hover. And so, I continue my quest to keep it green this cold, cold winter.

Here, I’ve dressed up that old workhorse, broccoli, with lively Asian flavors. Ginger, soy, and sesame help to perk up a vegetable that doesn’t exactly light a fire in me. A finish of fresh orange juice brings brightness and light, something we are in sore need of in the dark days of winter. Enjoy the spring forward time change this weekend and all the extra light that too will bring!

Serves 4 as a side

1 large head broccoli, sliced thickly on the diagonal from the stem up to the florets
1 tablespoon light brown sugar
1 tablespoon peanut oil
2 teaspoons sesame oil
1 tablespoon thinly sliced fresh ginger
2 garlic cloves, thinly sliced
2 tablespoons reduced-sodium soy sauce
Juice of 1 large orange

1. Preheat the oven to broil.
2. In a large pot of boiling, salted water, cook the broccoli until bright green and crisp-tender, 3-5 minutes depending on how small you’ve cut the slices. Drain the broccoli and immediately place on a baking tray large enough to hold it in one layer. Sprinkle over the sugar, toss, and broil for 3-4 minutes, until beginning to brown.
3. Meanwhile, in the same pot in which you cooked the broccoli, heat the peanut and sesame oils over low heat. When hot, add the garlic and ginger and cook, stirring, about 11/2 minutes, until fragrant and softened. Be careful not to burn the garlic and ginger! Add the soy sauce and orange juice, stir, and remove from the heat.
4. Pour the broccoli into the pot with the orange sauce and stir to coat all over. Serve immediately or at room temperature.

Nutritional analysis based on 4 servings:
Calories 127, Fat 6g, Sodium 318 mg, Carbohydrate 16g, Fiber 4g, Sugar 7g, Protein 5g