Chris' Recipes

Bon Appetite!

Szechuan Broccoli

Written By: Chris - May• 17•16

Not too long ago, Bill and I enjoyed a nice meal at Marin Restuarant & Bar in downtown Minneapolis.  We’ve dined there a couple of times and chose it this last time because we were hungry for fresh fish following a trade show we attended.  Marin is an elegant eatery offering high-quality New American main dishes, but they also offer items like flatbreads and have a happening cocktail lounge so it doesn’t have to be a special occasion to dine there!

They change up their menu, which is really nice and we really enjoyed the Szechuan Broccoli that we had.  I often try to duplicate dishes that I’ve eaten while dining out and this one turned out pretty good!  It wasn’t difficult to prepare either.



3 Cups Broccoli
1/4 Red Bell Pepper, sliced thin
3 Tablespoons Ginger, jarred sushi style
1 Garlic Clove, pressed
1 Jalapeno Pepper, small
1 Tablespoon Soy Sauce
1 Tablespoon Rice Wine Vinegar
1/2 teaspoon Sugar
2 Tablespoons Sesame Oil
2 teaspoons Olive Oil
2 Tablespoons Sesame Seeds
Salt & Pepper, to taste

Chop broccoli and slice the peppers and ginger very thin.  Combine soy sauce, vinegar and sugar in a small bowl and set aside.

If you don’t have toasted sesame seeds, toast them in a dry skillet for about a minute over medium heat and then remove seeds and set aside.


Blanch the broccoli in boiling, salted water for about two minutes.  Drain well and set aside.


Add the olive oil, red pepper, ginger and garlic and cook for 30 seconds, then add broccoli and cook for another minute.

ginger ginger 1

I love the sushi ginger, which adds a bit of sweetness.

Toss in the soy mixture and jalapenos and cook for an additional two to three minutes over high heat.  Season with salt and pepper, to taste and then sprinkle in the sesame seeds before serving.


This is the dish from the restaurant.  I think my version turned out pretty close!





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