Charred Broccoli with Lemongrass, Ginger, and Chili


1 head broccoli cut into florets
1 tablespoon dark roasted sesame oil
1 tablespoon Monster mash (see sub recipe below)
1 teaspoon kosher or Maldon sea salt


  1. Steam broccoli florets for 45 seconds to 1 minute and immediately shock in ice water. Drain well in colander and then combine with Monster Mash listed in recipe.
  2. Broccoli can be grilled or sautéed in a large sauté.


This puree can be made and stored for a week in the refrigerator, covered. It can added to stir fry dishes, dressings, sandwich spreads and almost anything Asian inspired. It can be made spicy by adding red chili flakes to taste.


4 ounces Ginger root, washed, peeled, coarse chopped
4 ounces garlic cloves, peeled
2 ounces lemongrass stalks, bottom 6 inches, outer leaves peeled, coarsely chopped
¼ cup canola oil

Puree all ingredients well in a food processor or blender.


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