Soy-Sesame Broccoli

Soy-Sesame Broccoli

The Nitty Gritty:

Boldly delicious and ultra-fast to prepare
  • Level: 1
  • Prep Time: 10 minutes
  • Yields: 2 servings
  • Tags:

The “dressing” on this broccoli is nothing more than sesame oil, soy sauce, honey, salt, and pepper. Sesame seeds add texture and a nice nutty flavor.

Ingredients:

  • 1 stalk broccoli, washed and cut into bite-size pieces
  • 2 Tbsp. sesame oil
  • 1 ½ Tbsp. honey
  • 1 Tbsp. soy sauce, low-sodium preferred
  • 2 Tbsp. sesame seeds
  • kosher salt
  • Freshly ground black pepper

Instructions:

  • Steam the broccoli over simmering water for approximately 5 minutes, until crisp-tender.

  • While it's cooking, whisk together the sesame oil, honey, soy sauce, salt and pepper in a small bowl.

  • Transfer steamed broccoli to medium bowl. Pour dressing and sesame seeds over; toss to coat. Serve immediately.

Comments

  1. Maureen

    January 23 7:47 a.m. 1

    I have been doing this {without the honey) with shaved raw carrots and paper thin slices of jalopeno peppers. It's a cold , crunchy , colorful salad with a nice zing.

  2. Alison

    January 23 2:45 p.m. 2

    Sounds like a great variation. I'm going to give it a try this weekend!

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By Alison L. McConnell

Alison L. McConnell

Alison L. McConnell is the HG’s editor and publisher. She also runs The Humble Gourmand’s catering and prepared food business, which serves as a conduit between Chesapeake Bay watershed farmers and butchers, artisan/small-batch producers up and down the East Coast, and hungry clients in the Washington area.

A native of New Jersey and upstate New York, Alison attended Bowdoin College in Maine and the London School of Economics before settling in Washington in 2004. She studied the culinary arts at L’Academie de Cuisine in Gaithersburg, MD. She abides by a long-standing family motto: McConnells always finish their desserts.

About The Humble Gourmand

The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.

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