Broccoli With Vinegar And Hot Chili Oil

By Marian Burros

Total Time
10 minutes
Rating
3(13)
Comments
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Ingredients

Yield:2 servings
  • 16ounces whole broccoli or 8 ounces broccoli florets (3½ to 4 cups)
  • 1tablespoon red-wine vinegar
  • 2teaspoons hot chili oil
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

78 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 4 grams protein; 37 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    If you are using whole broccoli, remove tough stems, and cut into florets. Steam the florets for about 7 minutes. Drain.

  2. Step 2

    Mix the vinegar and oil, and drizzle over the broccoli. Serve.

Ratings

3 out of 5
13 user ratings
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Comments

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Priya

I was not sure how it would turn out - but it was a great balance to the rest of Chinese-inspired dishes I made. It was good!

Jon Panek

I made pork fried rice and wanted some broccoli on the side. I'd hoped this recipe would bend in a Chinese direction. Instead the flavors were just random - WYSIWYG . Vinegar. Hot oil. Steamed broccoli. Didn't work for me.

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