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Steamed Broccoli with Soy and Ginger
1 large head of broccoli
2 heaped tablespoons sesame seeds
5 cloves of garlic, peeled and sliced
3 tablespoons soy sauce
1/2 teaspoon sesame oil
juice from 1-2 limes
thumb sized piece of fresh ginger, peeled
- Cut off dry end of broccoli stalk, remove florets really close the the stalk. Don't throw the stalk away, peel
it then cut in half and finely slice it up.
- While the brocolli is cooking, toast and toss your sesame seeds in a dry pan until golden and put them to one
side. Add 3 tablespoons of olive oil, heat it up and slowly fry your garlic until golden and crisp, like mini crisps.
I find if I angle my pan so the oil pools in one side, the garlic will fry nicely. Make sure not to let it burn.
When done, remove the garlic chips with a slotted spoon and put them next to the sesame seeds.
- Make your dressing in the pan. Turn off the heat and let the pan cool down a little. You only need about
2 tablespoons of the garlicky oil, so discard any extra. Then add the soy sauce and sesame oil to the pan and
swill it around. Add the juice from one of your limes, then grate your ginger with a fine grater and press it into
a sieve with a wooden spoon to extract as much of the juice as possible and add this.
- At this point, taste it, you should have a balance of nuttiness, saltinees, and a lovely zing from the lime. If it
needs more soy sauce, olive oil, or lime juice for perfect harmony, then adjust.
Serve the steaming broccoli in a bowl drizzled with your dressing, which you'll need to keep shaking in your pan
so it doesn't divide. Sprinkle with the garlic chips and sesame seeds.