Broccoli Salad

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ingredients

  • 1 head broccoli
  • 1 generous splash toasted sesame oil
  • 1 teaspoon shaved ginger
  • Soy sauce
  • Chili flakes
  • 1 clove finely chopped garlic
  • Crushed almonds, for garnish
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Directions

With a potato peeler shave the outer skin off the broccoli stalks and cut the tops (florets) off. Cut the broccoli stalks into thin sticks (like celery sticks) and break the tops into smaller bite-sized pieces.

Put a pan on medium heat and coat the bottom with toasted sesame oil. When the pan is hot, add the broccoli (listen for the sizzle!). Lightly toss and add shaved ginger, a splash of soy sauce, a pinch of chili flakes and the garlic. Continue tossing until the broccoli is cooked but is still a little crisp. Garnish with a sprinkle of crushed almonds.

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  • on April 20, 2012

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    Instant hit! It is so fresh with the ginger. I have a family full of broccoli lovers, even my two year old niece. My niece only had broccoli for dinner when I made this. I would recommend that you save some of the sesame oil and add it after you have turned the heat off and waited about a minute for the temperate to lower a bit, then add the oil, toss and transfer to a bowl. Sesame oil loses its flavor at high temperatures and it tastes so good that I wouldn't waste it all on the front end of cooking the broccoli. I also omit the red pepper flakes when serving this to children.

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