Here's an easy vegan recipe for a side dish of cooked broccoli tossed in a delicious Shio Koji Aglio e Olio Peperoncino Sauce. I love this way of using up lots of broccoli when it's in season!
This well-seasoned Japanese-style Broccoli Peperoncino is still delicious cold, so perfect for leftovers or as a lunchbox side dish.
If you like, you can make it a more substantial side dish by adding maitake or shimeji mushrooms.
Please try it and let me know how it goes🌱
Also, just so you know, all the recipes on this blog are vegan and vegetarian. It's also great for anyone interested in a plant-based diet. If you've got some extra time, be sure to check out the other pages!
Ingredients
This simple stir-fry recipe uses just a few ingredients to make a delicious aglio e olio peperoncino-style broccoli dish.
- Broccoli : Broccoli is one of the most protein-rich vegetables, containing about 4.3 grams of protein per 100 grams. Boil it quickly to enjoy its texture and nutrients.
- Shio Koji: The sweet and savory taste of shio koji makes stir-fried peperoncino even more delicious. Here is our homemade shio koji recipe.
- Olive oil: I like to use extra virgin olive oil.
- Garlic : Garlic is a key ingredient in peperoncino. I add some extra garlic because I use a kind that doesn't have as strong of an taste. Some Chinese and varieties have a much stronger garlicky smell, so adjust the amount depending on the garlic you have on hand.
- Chili peppers: Take out the seeds and use it in small amounts. I tend to use it more for the flavour than for the heat. Don't worry about including it if you've got no stocks in the kitchen.
For exact amounts, please check the recipe card👇
Ingredients
The best thing about this recipe is that you can cook it roughly and still get it right. Relish the process as if you were a seasoned Italian chef!
- Preparation: Roughly chop the garlic and cut the chili pepper into pieces, removing the seeds. Cut broccoli into bite-size pieces.
🗝At the same time, start boiling water in a pot to cook the broccoli.
- Make the sauce: Heat the olive oil, garlic and chillies in a frying pan. Cook until the garlic is lightly browned, taking care not to burn it. When the garlic is browned, add the shio koji and turn off the heat.
🗝Add as many chilli seeds as you like if you like it hot.
- Boil the broccoli: When the water is boiling, add the broccoli. For thin stems, boil for about 1 minute. For thicker stems, boil for about 1 minute and 30 seconds.
🗝 If using broccoli stalks, add them to the pot first. Boil the stalks for 30 seconds to a minute, then add the broccoli florets and continue boiling until the texture is just right. To get the right firmness, adjust the cooking time according to the thickness of the stalks.
- Tossing: When the broccoli is done, drain it briefly in a colander. There is no need to drain it thoroughly, so immediately transfer it to a frying pan and toss with the sauce. Season to taste with shio koji or salt and serve. You can clean up later and serve while it is still hot!
🗝 The moisture left on the broccoli will help the broccoli and the sauce mix together. Don't worry if there's extra water left on the broccoli. Enjoy cooking like a professional!
Variation
You can also add less broccoli and mix it with other ingredients to make different meals. Here's what I suggest:
- Add shimeji mushrooms: Adding shimeji mushrooms will enhance the flavor and umami of the dish, resulting in a different deliciousness.
- Add the spaghetti: Once you've added the pasta, your simple pasta lunch is complete.
- Add spaghetti(1.2mm) or macaroni: Adding your favorite thin spaghetti or macaroni makes it a filling side dish for your bento.
Tools
- frying pan
- cooking chopsticks
- pot
- colander
- kitchen knife
- cutting board
Storage
For the leftover, you can store it in the food container in the refrigerator. It's seasoned well and has a nice umami flavor, so it'll still taste good even when it's cold.
Questions
Chili peppers are great for adding some spice and flavor to your dishes. Take Indian curries, for example. They are used to make the flavor and umami stronger, and to make it spicier, too. It is a must-have spice if you want to add some serious flavor.
In this stir-fried peperoncino recipe, shio koji is used to boost the flavor, so the dish is still tasty without the chili.
If you want a bit more kick, you can add a few red pepper seeds. But if you don't like spicy food, make sure you remove all the seeds before adding them.
Recipes with Shio Koji
Vegan recipes to use up shio koji:
Recommended Vegan Pasta Recipes
Here is some recipes for vegan pasta:
Recipe Card
Sio Koji Broccoli Aglio E Olio Peperoncino
Equipment
- frying pan
- cooking chopsticks
- pot
- colander
- kitchen knife
- cutting board
Ingredients
- 135 g broccoli (approximately)
- 1 tablespoon shio koji
- 4 g garlic (Increases/decreases depending on variety)
- 1 teaspoon olive oil
- ½ chili pepper
Instructions
- Preparation: Roughly chop the garlic and cut the chili pepper into pieces, removing the seeds. Cut broccoli into bite-size pieces. At the same time, start boiling water in a pot to cook the broccoli.135 g broccoli4 g garlic½ chili pepper
- Make the sauce: Heat the olive oil, garlic and chillies in a frying pan. Cook until the garlic is lightly browned, taking care not to burn it. When the garlic is browned, add the shio koji and turn off the heat. *Add as many chilli seeds as you like if you like it hot.1 teaspoon olive oil1 tablespoon shio koji
- Boil the broccoli: When the water is boiling, add the broccoli. For thin stems, boil for about 1 minute. For thicker stems, boil for about 1 minute and 30 seconds. *If using broccoli stalks, add them to the pot first. Boil the stalks for 30 seconds to a minute, then add the broccoli florets and continue boiling until the texture is just right. To get the right firmness, adjust the cooking time according to the thickness of the stalks.
- Tossing: When the broccoli is done, drain it briefly in a colander. There is no need to drain it thoroughly, so immediately transfer it to a frying pan and toss with the sauce.*The moisture left on the broccoli will help the broccoli and the sauce mix together. Don't worry if there's extra water left on the broccoli. Enjoy cooking like a professional!
- Finishing: Season to taste with shio koji or salt and serve. You can clean up later and serve while it is still hot!
So, how was the recipe for "Broccoli Shio Koji Aglio E Olio Peperoncino"?
If you like peperoncino, try our Rape Blossoms Shio Koji Peperoncino recipe. You can substitute the rape blossoms with cabbage or broccoli if they are not available 🕊.
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