Ingredients
| 1 |
tsp ginger, fresh, pureed |
| 1 |
tbsp soy sauce |
| 1 |
tsp sesame oil |
| 1 |
tbsp lemon juice, fresh |
| 2 |
lbs broccoli, florets and stalks |
| 1 |
tbsp sesame seeds, toasted |
| 1 |
pinch ground pepper |
Directions
- Toast the sesame seeds in a dry skillet until lightly browned, stirring frequently to prevent burning. Or purchase ones already toasted at an Oriental style market or Oriental section of your market.
- Whisk together the ginger, soy sauce, oil and lemon juice in a shallow serving bowl. Set aside.
- Trim, peel and cut the broccoli stalks diagonally into 1/2 inch slices.
- Steam the florets and stalks until tender-crisp. Remember to steam the first 7 minutes without the lid on so the color isn't lost.
- Transfer the broccoli to the serving bowl and toss it with the ginger sauce.
- Sprinkle with sesame seeds and pepper.
- Note: You may use 1 tbsp of fresh squeezed orange juice in place of the lemon juice, if desired.
- From the Vegetarian Times Complete Cookbook
Categories
Vegetables, Side Dish, Asian, Boil, Vegetarian
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