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Ingredients
1 pound whole broccoli or 8 ounces florettes (3 ½ to 4 cups)
1 tablespoon sesame seeds
Fresh or frozen ginger to yield 2 teaspoons coarsely grated
1 teaspoon toasted sesame oil
1 tablespoon dry sherry
1 teaspoon reduced-sodium soy sauce
⅛ teaspoon hot pepper flakes
1 or 2 green onions to yield 2 tablespoons chopped
Nutritional analysis per serving (2 servings)
15 grams carbs; 121 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 5 grams fiber; 155 milligrams sodium; 6 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove tough stems from whole broccoli, and cut florettes into bite-size pieces. Steam 5 to 7 minutes, depending on size of the pieces.
- Step 2
Meanwhile, toast the sesame seeds in a toaster oven (or a conventional oven at 400 degrees).
- Step 3
Grate the ginger.
- Step 4
Heat sesame oil in a nonstick pan. Add ginger; cook 30 seconds over low heat. Add sherry, soy and pepper flakes, and heat through. Remove from heat. When broccoli is cooked, drain, and stir into sesame-sherry mixture. Coat well.
- Step 5
Meanwhile, wash and chop green onion, and sprinkle over broccoli with toasted sesame seed.
Private Notes