Two weeks ago I made the Fried Broccoli with Honey and Balsamic Vinegar recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

Similar to the Fried Brussels Sprouts with Fish Sauce, Shallots, and Chiles, a dressing is made first, then the vegetables are fried and tossed with the dressing.

For the broccoli, the dressing is a mixture of honey, vinegar, capers, and parsley.

The fried ingredients are a combination of broccoli, shallots, and pine nuts.

I’m seeing my oil drop a lot more than Kenji expects in the recipe. I think I need to get used to frying in batches, prioritizing hitting the right temperature first.

The end result was good, but, like the brussels sprouts, I’m not sure it’s any tastier than roasting. Megan was surprised at the sweetness, but I think I only told her it was “fried broccoli.”

I’ll make this again, either roasted or fried.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.