This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.
"There he got out the luncheon-basket and packed a simple meal, in which, remembering the stranger's origin and preferences, he took care to include a yard of long French bread, a sausage out of which the garlic sang, some cheese which lay down and cried, and a long-necked straw-covered flask wherein lay bottled sunshine shed and garnered on far Southern slopes."
-Kenneth Grahame, The Wind in the Willows
This salad is perfect for serving with a cup of soup for lunch or taking to your next pot luck. The ginger and garlic are so distinctive your friends will really love it.
For the most part, I like to steam my veggies. There are some exceptions. When I cook Brussels sprouts whole, I feel that they do better being blanched, especially if there are a lot of them in the steamer basket. When you steam a lot of vegetables, the ones at the bottom of the steamer cook faster than those on the top. Stirring them works but is a hassle.
A good example is beans. I remember steaming some snap peas for a dinner once and I wasn’t thinking much and simply put them on to steam. Of course, the peas at the bottom of the basket were mush while those at the top were perfect. Blanching beans, Brussels sprouts, asparagus and the like in a lot of water actually give you more control over your food.
Servings = 4 | Serving size =about 1 cup
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe also requires making Roasted Garlic
Cooking time does not include chilling time. Makes great leftovers.
|1 large||bunch broccoli|
|2 tsp||sesame oil|
|1 Tbsp||fresh ginger (minced)|
|4 cloves||roasted garlic|
|2 tsp||low sodium soy sauce or gluten-free tamari sauce|
|2 tsp||rice vinegar|
|fresh ground black pepper (to taste)|
|1 Tbsp||sesame seeds|
|1 large||green onion (sliced crosswise)|
Cut the broccoli into small flowerets about the size of an walnut.
Trim the tough edges of the large stem from the broccoli to expose the tender center. Cut the center into cubes.
Place the water in a pan fitted with a steamer basket.
Put the cubed stems in the steamer and then the flowerets. Place the pot over high heat and bring to a boil. Steam for 8 minutes.
Remove the broccoli from the pan and rinse under cold water. Set aside to drain.
Rinse out the steamer pan and dry.
Place the oil in the pan over medium high heat. Add the ginger and cook gently for about 4 minutes. Do not let the ginger get too hot – just simmer gently.
Place the garlic, soy sauce, vinegar and pepper in the pan and swirl. Cook over medium heat for about 5 minutes.
Remove and let cool.
Place the steamed broccoli in a bowl. Add the sesame dressing, sesame seeds and green onion.
Toss until well coated and chill.
Serving size = about 1 cup
Servings = 4
Amount Per Serving
|Calories 134||Calories from Fat 60|
|% Daily Value|
|Total Fat 7g||9%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 16g||2%|
|Dietary Fiber <1g||2%|
|Vitamin A 115%||Vitamin C 316%|
|Calcium 13%||Iron 11%|
|Vitamin K 27 mcg||Potassium 746 mg|
|Magnesium 70 mg|