Years ago, I stumbled across a recipe that suggested cooking broccoli in oil way past what you’d think was reasonable—until it melted in your mouth. Intrigued (I’m always on the hunt for new veggie sides to add to my arsenal), I gave it a shot. It ended up being…well, underwhelming. Most of the flavor had cooked out of the broccoli, leaving behind what felt like a big bowl of oil. But the concept had possibilities. After all, it’s basically the confit method of cooking—and be it duck, garlic, or tomatoes, I’ve rarely met a confit I didn’t like.
I started experimenting and tweaking and this Melting Broccoli is the result—and I think you’re going to love it, even if you’re not a broccoli fan. With just 5 minutes of hands-on time, you’re rewarded with tender, flavorful broccoli that’s leveled up with flavor bombs like crunchy sesame seeds and a glug of oyster sauce. It’s perfect as a veggie side, divine spooned onto noodles or toast, and equally delicious hot or at room temperature so let’s get into it!
I start making Melting Broccoli by briefly boiling the broccoli before its oil bath. This gives it a head start at softening up a bit, imparts some moisture so it doesn’t dry up in the oven, and allows it start to absorbing the flavors steeping in the oil right away.
I chop the broccoli while waiting for the water to come to boil. Keep the pieces bite sized, using all of the broccoli-show those stems some love. Once peeled, the stems are just as delicious as the florets.
Then I drain the broccoli well and get started on making the sauce it’s going to cook in. I use only a fraction of the oil the original recipe called for, which is plenty to give it that soft texture we’re going for, and then I punch it up with aromatics and oyster sauce so the broccoli becomes deeply flavorful.
When the garlic starts to sizzle I layer more flavor with the chilis, before adding the broccoli and oyster sauce. If you want to make this vegan, seek out a vegan oyster sauce. It sounds counterintuitive but they do exist and they add tons of umami to plant based dishes.
Now we just let time and heat work its magic. Slide the broccoli into the oven and let it cook for an hour, flipping the broccoli over once or twice so that it all gets cooked down in the flavorful sauce.
The broccoli will be incredibly tender when done, but still hold it’s shape, not a mush. I like to sprinkle some toasted sesame seeds on top to add little pops of crunch.
What I love most about this melting broccoli is how versatile it is. Use it as a veggie side dish, or give it the condiment treatment and pile it on a thick piece of toast. I can’t wait to hear what you will do with it, and of course don’t forget to tag us in your photos @funkyasiankitchen, we love hearing from you!
Melting Broccoli
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: serves 4
- Category: small plates, sides
- Cuisine: Chinese
Ingredients
- 2 bunches (about 2 pounds) broccoli
- 1/4 cup neutral oil
- 1 Tablespoon toasted sesame oil
- 4 garlic cloves, sliced
- 2 small hot chilis, halved lengthwise (green Thai chilis, jalapeno, various dried ones, or even just a big pinch of crushed red pepper flakes)
- 2 Tablespoons oyster sauce
- Sea salt and freshly ground black pepper to taste
- 2 teaspoons toasted sesame seeds
Instructions
- Preheat the oven to 300 degrees.
- Bring a large pot of water to a boil.
- While the water is heating, cut bite sized florets off the broccoli. Peel the stems and cut them into thick slices.
- When the water comes to a boil, add the broccoli and stir. Cook the broccoli for 2 minutes. Drain well.
- Put the oil, sesame oil, and garlic in a large deep skillet (oven safe) over medium heat. When the garlic starts to sizzle, add the hot peppers and stir. Add the oyster sauce and broccoli, and season with salt and ground pepper, and stir well.
- Place the skillet in the oven and cook for about one hour, gently flipping the broccoli once or twice during cooking. It will be very tender when done. Taste and adjust seasoning as needed.
- Transfer the melting broccoli to a serving dish and serve. It is delicious hot or at room temperature.
Keywords: broccoli, oyster sauce, veggie sides,
