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

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• Author: Funky Asian Kitchen
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: serves 4
• Category: small plates, sides
• Cuisine: Chinese

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Ingredients

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• 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

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Instructions

1. Preheat the oven to 300 degrees.
2. Bring a large pot of water to a boil.
3. While the water is heating, cut bite sized florets off the broccoli. Peel the stems and cut them into thick slices.
4. When the water comes to a boil, add the broccoli and stir. Cook the broccoli for 2 minutes. Drain well.
5. 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. 
6. 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.
7. Transfer the melting broccoli to a serving dish and serve. It is delicious hot or at room temperature.

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Keywords: broccoli, oyster sauce, veggie sides,

Whenever I tell people that I don’t love potatoes, they gasp as if I just said I hate kittens. But it’s true, they aren’t my fave veggie by a long shot. I usually find them kind of bland and boring. Generally when I want a starchy, carby side I reach for rice or noodles first.  But there are of course exceptions to every rule. And these Soy Glazed Potatoes are an exception. This is an easy side dish with a truly delightful balance of sweet and savory flavors. A quick glaze with some Japanese flavor boosters like soy sauce and mirin elevate the humble potato to new heights. This is an irresistible side for nearly any main dish, a crave worthy snack, and a perfect upgrade to your brunch home fries. Soy Glazed Potatoes are going to be your new favorite versatile side, so let’s get into it.

I start making my Soy Glazed Potatoes by washing and peeling the potatoes. I use a Yukon gold for this, which has thin skins; making peeling more of an aesthetic choice than an obligatory one. Use boiling type potatoes which will hold their shape better in this dish. If you use russets (ie baking potatoes), you will still have a delicious potato dish, although slightly more mashed.

Once the potatoes are diced I place them in a pot covered with water and salt. Always start root vegetables in cold water so that they cook more evenly. The salt in the water ensures that they are seasoned not just on the surface but all the way to the core.

Bring the water to a boil and then simmer until they are just tender and can be pierced with a fork.

Once I’ve combined the minced garlic and the potatoes, I add the sauce ingredients that make Soy Glazed Potatoes such an unusual play on potatoes. Mirin adds a touch of sweetness we don’t usually associate with potatoes, while toasted sesame oil brings a rich nutty flavor.

These beauties are now ready to serve. I like to garnish them with a little sprinkle of chopped green onions.

Soy Glazed Potatoes are the perfect accompaniment to Pork Bistek, Tamagoyaki Frittata, or Braised Short Ribs. What will you serve them with? Let us know in the comments, and don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you!

Soy Glazed Potatoes

★★★★★ 4.3 from 4 reviews

• Author: Funky Asian Kitchen
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: serves 3-4 1x
• Category: small plates, sides
• Cuisine: japanese

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Ingredients

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• 1 pound boiling potatoes (Yukon Gold, Bliss, Etc)
• 1 ½ Tablespoons salt (for boiling)
• ¼ large onion
• 1 Tablespoon neutral oil
• 2 cloves garlic minced
• 2 Tablespoons soy sauce
• 2 Tablespoons Mirin
• 1 teaspoon sugar
• 2 teaspoons sesame oil
• 1 teaspoon roasted sesame seeds
• 1 scallion trimmed and minced

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Instructions

1. Wash and peel the potatoes (you can also leave the skin on if you prefer).
2. Cut the potatoes into medium dice about ¾ inches in size. Place the potatoes in a pot with 4 cups of water and salt.
3. Bring to a simmer over high heat and then lower the heat to medium high. Cook the potatoes for 5-7 minutes until just tender.
4. Drain the potatoes and set aside.
5. Dice the onion into the same size as the potatoes. Heat a medium skillet over medium heat for several minutes and add the neutral oil and onions. Stir fry for 3-5 minutes until soft, translucent, and starting to lightly brown.
6. Add the minced garlic and stir.
7. Add the potatoes, soy sauce, mirin, and sugar. Simmer for 3-5 minutes until the sauce is mostly absorbed. Add the sesame oil and sesame seeds and stir to combine.
8. Transfer to a dish, garnish with scallions, and serve immediately.

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Keywords: potatoes, veggie sides, vegan, quick