Sesame-Ginger Steamed Broccoli

Sesame-Ginger Steamed Broccoli

I got this recipe from the January/February 2012 issue of “Vegetarian Times” and…well…you know we love our broccoli in this house. I was going to make this for dinner on Sunday but then we decided to go out for some drinks at a local dive bar so I made this instead of what I had originally planned. We ate it with rice so there was plenty in our stomachs before heading out on the town. Not that we’re big drinkers, but it never hurts. This recipe was really quite perfect for a couple of people who are really busy. We were not really busy the other day when I made this, but the prep and cooking went so fast that even I was shocked at how fast it was finished. We were actually waiting around for the rice (that I started first, of course) to be done so we could eat. Next time I want to try this over Chinese stir fry noodles. I also want to mix up a second double batch (or triple batch, because the mixture doesn’t make a ton of liquid) of the steaming liquid and thicken it with cornstarch to make a sauce to toss the noodles in. It was really tasty on the broccoli and I think it could work equally well as a sauce. My mouth is watering just thinking about it! Try the recipe below when you’re running short on time and large on hunger.
Also, please note the amazing Southwestern Christmas napkins that Jake’s mother Karen made us for Christmas. Honestly, they’re so amazing that this picture just doesn’t do them justice. Thank you Karen!

Sesame-Ginger Steamed Broccoli
1 pound broccoli, cut into medium florets
2 tablespoons mirin
1 tablespoon tamari
1 tablespoon minced fresh ginger
1 teaspoon toasted sesame oil
1 pinch salt
1 teaspoon sesame seeds

1. Place broccoli, mirin, tamari, ginger, oil and 1/4 cup water in a large skillet.
2. Cover and bring to a simmer over medium heat.
3. Steam 4 minutes, or till the broccoli is bright green and crisp-tender.
4. Sprinkle with salt and sesame seeds.


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