Asian Broccoli Salad
Asian broccoli salad, Chef Frank shows you how to make this easy, inexpensive recipe everyone will ask you for.
Ingredients
3 cups bite sized broccoli florets
1 bunch scallions (1/3 cups sliced)
2 tsp toasted sesame seeds
1 1/2 cups julienned red cabbage
3 TBSP regular soy sauce
2 TBSP sesame oil
dash white pepper
dash garlic powder
RECIPE
1. Toast sesame seeds 2-3 minutes on med. heat or until light brown and aromatic
2. Combine soy sauce, sesame oil, white pepper and garlic powder.
3. Cook broccoli in boiling water for 2 min. Place in ice bath for 10 seconds, drain and hold at room temp. DO NOT OVER COOK!!
4. Retain 4-5 inches of scallion root. Remove the fibrous tip. Make 2 inch slice through the tip. Rotate 1/4 and repeated 4 times. Place immediately in ice water and hold until ready to serve.
5. Combine broccoli, sliced scallion and soy mixture in a bowl.
6. Create a bed with red cabbage, place broccoli mixture on top of the cabbage with the scallion flower on top.
Sesame Ginger Broccoli Side Dish Recipe
Healthy broccoli recipes 4 ways! Learn how to cook the best sauteed broccoli in under 10 minutes! These 4 healthy recipes include sun dried tomato, lemon tahini, sesame garlic and bread crumbs using almond flour! These recipes are all vegan, gluten free, dairy free, Whole30 and keto friendly!
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Supplies you will need to make this recipe:
• Cast Iron Skillet:
• Avocado Oil:
• Coconut Aminos:
• Grated Ginger:
• Sesame Seeds:
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Easy Miso Sesame Broccoli Salad
Easy Miso Sesame Broccoli Salad Recipe
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Broccoli Salad with Sesame dressing | 브로콜리 참깨 샐러드
When I first got married, which was many moons ago, I really did not know how to cook. I was fresh out of college and was barely able to make rice, using an electric rice cooker. So, every meal was a big challenge for me and my husband had to taste many unrecognizable dishes. We had a running joke where he would ask me the title of the dish I made. But the name usually did not match the taste or the look. It took me many years of trials and errors to develop my own style of cooking. As a working person, I learned to prep ingredients for the whole week and to develop simple and healthy ways to cook.
During the early years of our marriage, my husband was working at the World Bank. As a result, I had an opportunity to meet people from different parts of the world. I became close friends with a Japanese woman, a newlywed like me and who also did not know how to cook. So we decided to take some cooking lessons together from an experienced Japanese home cook. This was the best investment I made as I still use her recipes and short cuts. She taught us simple Japanese home menus, including this sesame seeds dressing and miso soup. In fact, my husband says that I still make the best miso soup which I will share with you next time.
The key to making this sesame dressing lies in using good quality roasted sesame seeds. I usually buy roasted sesame seeds in bulk and freeze them. It also helps to grind the sesame seeds as you need them and you can find easily these ceramic mills at a Japanese grocery store. But you can also blend them in a mixer or food processor. Just be sure to blend for only 3 to 5 seconds. You don’t want them to be too mushy.
This dressing also has to be made fresh so that you can enjoy the fresh aroma of the roasted sesame seeds. It cannot keep for more than an hour. So I recommend that you make the sauce right before serving. Your house will be filled with the wonderful aroma of nutty sesame seeds and everyone will come into the kitchen.
✔️Ingredients
Broccoli
Sesame seeds
Soy sauce
Sesame oil
Sugar
Dashi powder
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#브로콜리샐러드 #참깨드레싱 #Sesame_dressing
Broccoli in garlic sauce | incidentally vegan | Chinese-American inspired
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***RECIPE, SERVES TWO***
1 medium-large crown of broccoli (about 12 oz, 340g)
3-4 garlic cloves
1 small thumb of ginger (about the same amount as the garlic)
1/2 a small fresh chili (or throw the whole thing in)
1 cup water or stock or reserved broccoli water (see below)
1/2 teaspoon onion powder
1/4 cup (60mL) soy sauce
1-2 tablespoons brown sugar (or white sugar + a dab of molasses, or honey)
2 teaspoons mustard
2-3 tablespoons Marmite (or oyster sauce)
1-2 teaspoons toasted sesame oil
2-3 tablespoons cornstarch (or any refined starch)
pepper
MSG to taste (salt would be fine)
any cooking oil
sesame seeds for garnish (very optional)
1 cup (200g) white rice (dry)
Wash and drain the rice, combine it with 1.75x the volume of plain water in a pot, bring to a boil uncovered and cook until the water level goes just below the surface of the rice. Cover, reduce the heat to low and let cook for 10-15 minutes or until all the water is absorbed. Turn the heat off but leave the lid on as it rests until you eat. Fluff before serving.
(Or make your rice however you want — there's literally no way I can make rice on the internet that won't make people angry, so I just try it a different way every time.)
While you're getting the rice going, peel and chop the garlic and ginger with the chili.
Put a steamer basket at the bottom of a big pot and put in enough water to come up to the basket. Cover the pot, put the heat on high and bring the water to a boil. (If you don't have a steamer, you can boil the broccoli instead.)
While you're waiting for the water to boil, cut the broccoli into bite-sized florets. When the steamer is steaming, throw in all the broccoli, cover, and get a big bowl of ice water ready. When the broccoli has steamed for three minutes (maybe 3:30 if you're boiling instead of steaming), pull it out and dump it immediately into the ice water. Stir it around until the pieces have all cooled down. They should feel a little undercooked at this stage.
If you want, save 1 cup (237mL) of the green steamer water to use in the sauce. Once the pot is empty and dry, return it to the burner and put your heat on medium.
Coat the pan with a thin film of oil (NOT the sesame oil), throw in the garlic, ginger and chili, stir and fry for a couple minutes until soft. Put in the cup of water (or stock or reserved broccoli water), soy sauce, sugar, mustard, Marmite, sesame oil, onion powder and a few grinds of pepper.
While that's simmering, dissolve the cornstarch in just enough water to make a thick slurry. While one hand stirs, use the other hand to drizzle in slurry until you get a very thick consistency — you might not need all of the slurry.
Taste the sauce, consider adding MSG (or salt) or more of any of the other sauce ingredients it might need. Remember that the broccoli and rice are totally unseasoned, so the sauce needs to be strong enough and salty enough to flavor both itself and the broccoli and rice, i.e. too strong on its own. The texture should be very thick, because the broccoli will water it down a little. The sauce is easy to burn when it's this thick, so you might want to turn the heat down (or off).
Pull the broccoli out of the water, drain it thoroughly and toss it in the sauce until warm and coated. You can stir in water if the sauce is too thick. Dish out the rice, serve the broccoli and extra sauce on top, optionally garnish with sesame seeds.
Asian-Inspired Roasted Broccoli Recipe
#broccoli #veganrecipes #roastedbroccoli #easyveganrecipes #foodtoliverecipe
Asian-Inspired Roasted Broccoli!
Elevate your broccoli game from steamed to spectacular with this simple Asian-Inspired Oven-Roasted Broccoli recipe. Roasting brings out the natural sweetness of broccoli, enhanced by the delightful fusion of soy sauce and sesame seeds, offering a rich, nutty, and slightly salty flavor profile.
Prep Time 15 minutes | Cook Time 15 minutes | Total Time 30 minutes | 4 Servings
INGREDIENTS:
• 1 lb fresh broccoli florets
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 2 cloves of garlic
• 1 tbsp sesame seeds, toasted (
INSTRUCTIONS:
1. Preheat your oven to 425°F (220°C).
2. In a bowl, mix the broccoli with olive oil, soy sauce, and minced garlic.
3. Spread the broccoli on a baking sheet.
4. Roast it in the oven for about 20-25 min, stirring occasionally.
5. While it's roasting, toast the sesame seeds in a pan until golden.
6. When the broccoli is done, sprinkle sesame seeds on top. Serve and enjoy!
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Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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