Broccoli With Asian Style Dressing
photo by Rita1652
- Ready In:
- 1 medium head of broccoli
- 1⁄2 cup rice wine vinegar
- 3 tablespoons peanut oil
- 2 tablespoons low sodium soy sauce
- 1 teaspoon grated fresh ginger
- 1⁄2 teaspoon minced garlic
- 1⁄2 teaspoon toasted sesame oil
- 1⁄2 teaspoon hot chili oil (optional)
- Seperate the florets from the stalk; break into smaller florets. Cut the stalk into 1-inch lengths and then into matchtick size strips.
- 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.
- Combine the remaning ingredients in a small bowl; stir until well combined. Pour the dressing over the broccoli and mix well.
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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.
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I live with my hubby and three feline children in Oakland by Lake Merritt. My rating system: 5 stars if the recipe works without having to make changes (my own subs just for personal preference do not count) *New Rule: If hubby says "mmmm" or "this is good" without me asking if he likes it, it automatically gets five stars 4 stars if the recipe needs a minimal amount of changing because the recipe does not work the way it was written or if overall it just didn't WOW me. 3 stars and below if the recipe just does not work or if the instructions are not written clearly enough to make it. Please know that I will change your recipe to fit my diet. I mean no disrespect, but since I have to diet I have to do it. I refuse to limit myself to recipes that already fit my diet and like the challenge of changing already existing recipes to be healthier. I will leave out the oil, leave out or replace the cheese and milk with a non-dairy alternative, and use whole grains. I will also leave out meat and broth and choose vegetarian, low sodium versions/alternatives. I still rate recipes that I make these changes to. But, if I use a recipe as inspiration only- meaning I got a great idea from it but changed it all around- I generally will not give any stars but will put a little note stating what I did. I love to give credit where credit is due. I don't deduct stars if I personally do not like an ingredient in the recipe. I don't make recipes that I think that I won't like, which is why you will probably notice that most of my ratings are pretty high. I think it is silly that people choose to make recipes that include ingredients that they don't like then rate them poorly saying "I don't care for..." Anyway, you get the idea. I've participated in <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group04cherry.jpg> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group09okra.jpg> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group02banana.jpg> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group12starfruit.jpg>