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Harraseeket Inn's Chef Bo Byrne has a quick preparation of broccoli

Spicy Sauteed Broccoli is an easy side, or works as a meal with a side of rice

FREEPORT, Maine — Chef Bo Byrne is the Executive Chef at that Harraseeket Inn in Freeport. Tonight he prepares Spicy Seared Broccoli - -a quick dish that makes for a great side or your main meal. Here is Chef Bo's recipe -- you can scale this up or down depending on how many servings you wish to make. 

Spicy Seared Broccoli

1/2 cup vegetable or olive oil

6 TB chopped garlic

2 teaspoon of red pepper flakes

1 1/2 TB  sugar

Two large heads of broccoli

1/2 cup of chicken stock (or water or vegetable stock to keep it vegetarian) 

1 TB Sesame oil

This is one of Chef Bo's favorite vegetable side dishes -- spicy seared broccoli. You can roast if you prefer, roast for 20 minutes or so. Start with hot pan -- add vegetable oil. Then add garlic, red pepper flakes and sugar. Stir together and as that cooks (fast!) add broccoli. Keep things moving in the pan, it cooks fast -- probably about three or four minutes in total. After you have cooked the broccoli for a few minutes, add the chicken stock. 

To finish dish, add a few drops of sesame oil. Keep stirring. Makes a nice side dish with steak, or can be served with a side of rice as your meal. Cover with lid for about 30 seconds to really steam the broccoli, and then the broccoli is finished!