Sesame Soy Broccoli
1 pound broccoli
1/3 cup soy sauce
1 Tbsp. sugar
2 Tbsp. rice vinegar
2 Tbsp. sesame oil
1 Tbsp. fresh grated ginger
4 cloves garlic, minced
1 tsp. red pepper
Wash broccoli and cut florets into bite-sized pieces. Peel off the tough skin
from the stalk and cut the peeled stalk into thin slices. Steam broccoli for
about 3 minutes or until just crisp-tender. If you don't have a steamer, put
broccoli in boiling water for about 3 minutes until crisp-tender. With either
cooking method, drain broccoli when done and immediately immerse in cold running
water to stop cooking process. It is very important with this recipe that the
broccoli remain crunchy and not cook too much and become soft. In a small bowl,
combine soy sauce, sugar, and rice vinegar and stir until sugar dissolves. In a
large frying pan or wok, heat sesame oil, then add ginger, garlic and pepper
flakes and stir-fry for about 10 seconds while stirring constantly. Add the soy
sauce mixture and cook for another 30 seconds while stirring. Pour sauce over
the broccoli in a large bowl and mix well. Let broccoli cool in refrigerator for
at least 4 hours or overnight. Serve cool or at room temperature.
The Skinny: Use low sodium soy sauce and your favorite sugar substitute.