A delicious side dish that can also be made with kale, chard or bok choy in place of the broccoli.
| 1 | tsp ginger, fresh, pureed |
| 1 | tbsp soy sauce |
| 1 | tsp sesame oil |
| 1 | tbsp lemon juice, fresh |
| 2 | lbs broccoli, florets and stalks |
| 1 | tbsp sesame seeds, toasted |
| 1 | pinch ground pepper |
- Toast the sesame seeds in a dry skillet until lightly browned, stirring frequently to prevent burning. Or purchase ones already toasted at an Oriental style market or Oriental section of your market.
- Whisk together the ginger, soy sauce, oil and lemon juice in a shallow serving bowl. Set aside.
- Trim, peel and cut the broccoli stalks diagonally into 1/2 inch slices.
- Steam the florets and stalks until tender-crisp. Remember to steam the first 7 minutes without the lid on so the color isn't lost.
- Transfer the broccoli to the serving bowl and toss it with the ginger sauce.
- Sprinkle with sesame seeds and pepper.
- Note: You may use 1 tbsp of fresh squeezed orange juice in place of the lemon juice, if desired.
- From the Vegetarian Times Complete Cookbook
Vegetables, Side Dish, Asian, Boil, Vegetarian
| Nutrition Facts | ||||||
Serving Size 159.0g |
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Amount Per Serving |
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Calories 70 Calories from Fat
18 |
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% Daily Value* |
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Total Fat
2.0g 3%
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Saturated Fat
0.2g 1%
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|
Trans Fat
0.0g |
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Cholesterol
0mg 0%
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Sodium
202mg 8%
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Total Carbohydrates
11.0g 4%
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Dietary Fiber
4.1g 16%
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Sugars
2.6g |
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Protein
4.7g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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