This delicious side-dish is sweet and salty with that great taste of crisp sauté.  Goes great with rice, meat, potatoes, and everything.

This recipe is vegetarian and easily vegan by avoiding butter and finding a substitution for honey.  Serves 4.  Takes about 1 hour start to finish.  Inspired by Fine Cooking Feb/Mar 2008. 

Chinese-style Broccoli

Ingredients:
1.5 lbs. broccoli, broccoli/cauliflower mix or green beans (broccoli stems can be skinned, sliced and tossed into the pan as well)
1 large clove of minced garlic
2 Tbs. soy sauce
2 Tbs. honey, raw or pasteurized (or vegan substitute)
2 Tbs. butter
4 Tbs. olive oil (OR 6 Tbs. olive oil)

Instructions:
Combine the soy sauce, honey, and 2 Tbs. of water in a small dish.  If you’re using raw honey, mix vigorously.  Set aside for later.

Melt the butter with the olive oil in a saucepan on medium-high heat.  Once melted, add the broccoli & cauliflower or green beans.  Sauté for about 20-30 minutes, or until the veggies are browned, shrunken, and tender.

Reduce the heat to low and add the minced garlic, cooking until the garlic is softened and fragrant.  Add the soy & honey mixture.  Cook, stirring, until the liquid coats the vegetables and reduces, about 5 minutes.

Transfer the broccoli (or green beans) to a serving dish, scraping the pan to get all the garlic.  Allow to cool for a few minutes.

Serve and enjoy!

Eva works at MOM’s Central Office