Steamed broccoli with an orange-ginger dressing
Orange and ginger, a novel dressing for broccoli.
Ingredients
1 1⁄2 pounds broccoli
1 tablespoon sesame oil (peanut oil is also good)
1 tablespoon soy sauce
1 tablespoon honey
3 tablespoons orange juice
1 clove garlic (freshly grated)
1 ginger (1 inch piece, peeled and grated)
1⁄2 teaspoon salt
2⁄3 cup walnut (toasted, chopped)
2 scallion (medium size, thinly sliced)
Instructions
- Wash broccoli. Place the florets upside down on a cutting board. Using a large knife, cut off the florets close to their heads. Stand each stalk up, and square it with a knife, removing 1/8 inch of the stalk skin. Cut the remaining stalk in half length wise, then into bite sized pieces.
- Fit a wide sauce pan with your steamer basket. Pour in water, enough that it doesn't touch the bottom of your basket. Over high heat, boil water, add broccoli to the basket, cover and steam for 4 1/2 to 5 minutes, until just tender.
- Place all the dressing ingredients, except for broccoli, walnuts, and scallions into a food processor. Process until smooth.
- Place the broccoli into a serving bowl, toss the dressing ingredients in, with the walnuts and scallions. Can be served warm or room temp.
Yield
12 servings
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Notes
The original recipe serves 6 as an appetizer, 10-12 as side dish.
Source
North American & Oriental fusion
easy, vegetables, steam
vegetarian, side dishes
American food recipes
Food in U.S.A.
Food in U.S.A.