Sriracha Broccoli

When people think of Asian hot sauce, Sriracha comes to mind right? It is traditionally used in Thai and Vietnamese food but we (Americans) found a way to put it in everything.

I like to toot my half-Chinese horn and say that my favorite is actually a brand found in my most Asian stores called Laoganma. (Pictured here ). Since it is a little hard to find, I made this weeks recipe with the coveted Sriracha sauce (which I think is the ultimate hot sauce for pho)!

Sriracha Broccoli

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 2



  • 3 Heads of Broccoli
  • 2 Tbs Soy Sauce
  • 2 Tsp Sesame Seed Oil
  • 3 Tbs Sriracha (your choice on how spicy you want it. Use 1 1/2 tbs for less spicy)
  • 1 Clove Garlic
  • Small Handful of Crushed Peanuts (~15)
  • Black Pepper, to taste


1. Preheat the oven to 400°.

2. Cut the broccoli from the stalk into small florets and wash & dry well.


3. In a large bowl, mix all the seasonings and diced garlic together.


4. Coat the broccoli evenly.

(I had to do two batches because none of my bowls were big enough).


5. Put the seasoned broccoli onto a baking pan with a baking sheet under.

6. Bake for 15 minutes, but remember to toss it half way through.


Serve with extra crushed peanuts on top!

I realize it doesn’t look vibrant and delicious but soy sauce turns broccoli brown! It was so good.


I ate it with a grilled chicken cooked with peanut oil and a few asian seasonings and a Japanese yam. Feels good to cook again!

Since I officially dubbed this week “forgo the eating out” week, I do not have many delicious eats to show you guys. Instead, I have a few random (but funny and stereotypical SF) picture I wanted to share.

First, is this self-proclaimed King Kobbler Peach Pimp. He was stationed with his meter maid car and I could not help but ask if I could take a picture. He followed my request with a little happy dance.

Should have went back to get a cobbler but decided against it. Kind of regretting as I type…


Second is this tree decorated with about a hundred standard air fresheners. I was throughly impressed because they got all the way to the top of tree! That is true dedication right there.


San Francisco, get over yourself.

Funniest thing you came across in your city? What is your favorite Asian spice to add to recipes?

30 thoughts on “Sriracha Broccoli

  1. Sriracha is a hot commodity in our house! We put it on everything! And this recipe sounds delicious and spicy…will be making it soon!

    And the funniest thing in Miami (well, one of the funniest) is the semi-naked man that rides his bike up and down one of the main streets in downtown. Funny…and kinda gross.

  2. One word for you – inside joke alert, readers – “Types”. I’m not sure why this is funny, or all-encompassing, or so totally San Francisco to me, but for all of these reasons, that was Dad.

    My bff made sweet potato fries yesterday for friends + me (evidently that’s what’s for dinner.. every night) and someone had the audacity to ask for ketchup. Ketchup fans – forgive my condiment snobbery. So she whipped up a Mae Ploy sweet chili aioli. I’m guessing mayo was involved with a squeeze of lemon, possibly greek yogurt sub, to balance the sweet with a tang. It was a dipping delight!

  3. Ugh I wish countries didn’t keep us apart or I’d text you the picture of the ridiculous car I saw on the streets in Toronto last week. Also I want to eat this entire recipe right now. People who don’t like sriracha should be weeded out in natural selection. Just sayin’…

  4. I only found out about sriracha when I travelled to America- here and the UK, its all about Tabasco as the favoured hot sauce.

    Hi 5 to the half asianess- Thanks to that, I have been brought up with over 30 different sauces.

    Don’t even get me started on the weird things I see daily here…

  5. Oh my – love your version of spicy broccoli – I think I could get addicted to this!
    Love the purple pimp – chap has moxie!
    Well, once when my daughter and I went tubing, we came across a tree on the way with gum stuck to it – there were so many pieces!!! I didn’t have my camera so couldn’t take a pic – but it sure grossed us out 🙂

  6. Ohhh I love spicy food so I think I’d love this!! 🙂

    Haha hmm Richmond has lots of weird things. One of them is a giant wooden polar bear outside of a house that’s on a street with a bunch of bars… (so as you can imagine there are always drunk people climing on it!)

  7. That broccoli has my name written all over it! I love spicy/Asian broccoli (though honestly, I’ll eat broccoli in almost any form. 😉 Just not a fan of it raw…)

    I remember finding some interesting things last time I was in SF several years ago haha! I guess my town is boring compared to SF… nothing too interesting to be found here!

  8. Love this version. It so crazy that sriracha has gotten this much attention in the past few years. I can’t live without it.
    Every time we go to the city there’s something crazy and interesting to see. The purple pimp guy sure is an interesting one.

  9. It’s lunch time and I would love me some broccoli..sigh. Seattle is filled with crazy looking people, goths, tattooed women and long haired men. It’s like walking around in a circus filled with freaks. next time im gonna get pics 🙂

  10. YES, yes, yes x28483! This looks amazing. After following Cassey at Blogilates, her obsession with sriracha made me go grab myself a bottle, and I’m in love! This looks SO good. I live on the border of Mexico, so I see crazy things all the time. Someone swimming the river to illegally come to the US? Yep, I see that on my way to school. My favorite was our local university’s mascot was passed out in downtown because of the heat. I’m still not sure what happened…

  11. Ha! San Francisco is so bananas, I love it.

    Sriracha was such a lifesaver when I was first learning how to cook – it seriously makes everything taste better! My #1 hot sauce is Sambal, though – I love the tang from the vinegar 🙂

  12. I am making this tonight to go with Lumpia and fried rice…yum…I am from Seattle and we have a really gross and yet beautiful chewing gum wall in downtown Seattle…

  13. Just made this as a side for tonight’s dinner. Was happy to keep reading and learn you are in SF. Recently relocated to the east coast, and so jealous of your good eats!

  14. I keep this sriracha so much once a bottle is opened I’m at the store buying another one got to keep it on hand all the time even got my grandkids eating it

  15. I LOVE this recipe. It is so simple and so tasty! I make it at least twice a week. 🙂 Thank you for posting it! Also, I noticed that you are tossing the broccoli in a bowl. I like to put the broccoli and sauces in a plastic bag and shake it all up together. It coats it very evenly and it keeps me from having to wash another bowl!

    • To my mind, the bowl and the washing of the bowl is the greener option. We are trying to reduce the use of plastics. If you are rinsing the bag for reuse, then it works. Otherwise, I vote for the bowl. My take. (I’m not a big fan of washing dishes…but big fan of the planet! ^ – ^)

  16. How are we supposed to print out recipes? If I highlight, it comes to 5 pages with all the pictures! No option to leave off pics. Am I missing something? TY

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