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Jun 15, 2016 By Shereen Pavlides for The 2 min read

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Shereen Pavlides tops the broccoli with coconut.

Dave Garrett

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Asian Broccoli with Coconut.

Shereen Pavlides

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Shereen Pavlides cooks the broccoli with ginger in a hot frying  pan.

Dave Garrett

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For this weekÄ¢¹½ÊÓƵ Cook This, chef Shereen Pavlides makes Asian Broccoli with Coconut.

2 – 3 crowns fresh broccoli (about 2 pounds) — cut into florets

2 tablespoons canola oil

4 garlic cloves — minced

3/4 inch fresh ginger — peeled, minced (1 tablespoon)

1/4 teaspoon red pepper flakes

kosher salt / fresh finely ground black pepper

1/4 cup less sodium soy sauce

2 tablespoons mirin (Japanese Rice Wine)

2 tablespoons sweetened coconut flakes

Bring cold water to a boil in a 6-quart pot over high heat. Add florets. Bring back to a boil and par-cook until tender crisp, 2 to 3 minutes. Remove broccoli with a slotted spoon, transfer to a large bowl of ice water and let sit until cool, 5 minutes. Drain the broccoli and dry well on heavy duty paper towels.

Heat oil in a 12-inch saute pan over medium heat. Saute garlic, ginger and red pepper flakes until fragrant, 1 minute. Gently toss in the broccoli to coat in the oil. Season with 3/4 teaspoon salt and 5 turns on the pepper mill.

Pour in soy and mirin. Gently toss broccoli until liquid is reduced by half and broccoli is warmed through, 2-3 minutes. Remove broccoli to a medium serving platter. Pour soy over broccoli. Sprinkle coconut over top.

Prep time: 12 minutes

Cook time: 7 minutes

Serves: 6-8