Broccoli With Asian Style Dressing

VegSocialWorker's Note:

From Farmer John's Cookbook: The Real Dirt on Vegetables. I make this without the peanut oil and just a splash of the sesame oil for my dietary needs, but wanted to post it as written. This is a wonderful way to serve steamed broccoli.

• Total Time: 35 mins
• Prep Time: 25 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 medium head of broccoli
• ½ cup rice wine vinegar
• 3 tablespoons peanut oil
• 2 tablespoons low sodium soy sauce
• 1 teaspoon grated fresh ginger
• ½ teaspoon minced garlic
• ½ teaspoon toasted sesame oil
• ½ teaspoon hot chili oil (optional)

Directions:

1. Seperate the florets from the stalk; break into smaller florets. Cut the stalk into 1-inch lengths and then into matchtick size strips.
2. Place the broccoli into a steamer basket set over 1 1/2 inches of boiling water and cover. Steam for 5 minutes. Transfer broccoli to a bowl.
3. Combine the remaning ingredients in a small bowl; stir until well combined. Pour the dressing over the broccoli and mix well.
4. Enjoy!

Reviews

[Maito]

Fast and delicious! I used only 2 tablespoons of the vinegar and took your lead on the peanut oil (omitted it, actually). I used a 12 oz. bag of broccoli, so this fed two of us. It was very yummy!

[WI Cheesehead]

I wish I had taken the other's advice. Forgot to check. It was way too vinegary. The kids wouldn't eat it. I like it, but next time I would cut the vinegar at least in half. I used 1/8 tsp Thai red chili paste for the chili oil, which was a good sub. I might try again with more broccoli and less vinegar. Made for Vegan Swap.

[Jeri Roth Lande]

This was fine, but not great. I took the advice of an earlier poster & cut vinegar in half - glad I did. Made for Vegn Recipe Swap 2