- Most Helpful
- Highest Rating
Nice and subtle with just the right amount of tang, used broccoli, beans and asparagus. Terrific!
We loved this thank you Geema. I used a mix of brocolli and asparagus (just coming into season). I had cut the broccoli a bit large, so when i added the liquid, I put a lid over the skillet and allowed the veg to steam for a couple of minutes. Those flavours went right through the veggies-yummmm. Next time though, I'll know to cut my florets a little smaller to make it the completely right way;-)
This recipe produces a tender crisp vegetable that is lightly flavored with ginger and a touch of citrus. I do think that next time, I will cook it just a few minutes in the microwave before proceeding. I agree this would be good with asparagus.
I love the asian flair! This recipe definately takes plain broccoli to a new level! The method used rewarded me with crisp broccoli that stayed a vibrant green color instead of a dark forest-y color that you get all to often when you order broccoli in a restaurant. Thanks for posting it!
Another tasty recipe for one of my favourite veggies! I made this on the spur of the moment and other than fresh ginger (I substituted dried), I had all ingredients on hand. I cut it quite small, as recommended by Jan, and encountered no difficulties when I scaled the recipe in half. Thanx Geema!