Spicy Citrus Broccoli

Natalia Karoway

I’ve always had a thing for Chinese food. Where it used to be a craving for the greasy, fried version, now I reach for fresh, crunchy veggies, and homemade, flavorful sauces.  In this dish, broccoli and red pepper are tossed in a zesty orange sauce. With sesame, ginger, and chili, this dish is bursting with Eastern inspired flavor.  If you have a dehydrator available, you may try dehydrating the finished dish to soften and warm the broccoli.  Though, you’ll certainly enjoy it either way!

serves 4 as a side dish

For the Spicy Citrus Sauce:

  • 3 tablespoons raw sesame tahini
  • 2 tablespoons coconut aminos, nama shoyu or wheat-free tamari
  • 2 tablespoons cold–pressed sesame oil
  • 1 tablespoon raw honey
  • 2 cloves of garlic, minced
  • 1 teaspoon grated orange zest
  • ¼ teaspoon grated ginger
  • ¼ teaspoon crushed chili pepper
  • ¼ teaspoon Himalayan salt
For the Veggies:
  • 2½ cups broccoli florets, very thinly sliced
  • ½ cup diced red bell pepper
  • 2 small scallions, very thinly sliced
To garnish:
  • 3 tablespoons sesame seed, divided

To Prepare:
Place all ingredients for the Spicy Citrus Sauce into a large bowl and whisk well until smooth.  Add the broccoli, bell pepper and scallions to the sauce and toss well to coat.  Sprinkle with 2 tablespoons of sesame seed and mix again.  If you choose to dehydrate, spread the entire mixture on a teflex lined dehydrator tray.  Dehydrate at 105˚ for 3 hours.  Divide among 4 plates and sprinkle with the remaining sesame seeds to garnish.  Enjoy in pleasure! 

Spicy Citrus Broccoli

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