Broccoli With Sesame Sauce Recipes

Steps:

• In a large saucepan, bring water to a boil. Add broccoli. Reduce heat; cover and simmer for 5-7 minutes or until crisp-tender. , Meanwhile, in a small skillet, saute sesame seeds in 1 teaspoon oil until lightly browned. Remove from the heat. Stir in the sugar, lemon juice, soy sauce and remaining oil. Drain broccoli; toss with sesame seed mixture.

Steps:

• Cook broccoli according to package directions. Meanwhile, in a small saucepan, combine oil, soy sauce, sugar and vinegar; heat on medium until sugar is dissolved and mixture is hot. Drain broccoli; place in a serving bowl. Drizzle with soy sauce mixture and sprinkle with sesame seeds.

Steps:

• Bring a large pot of salted water to a boil and prepare an ice bath.
• While the water comes to a boil, in a small nonstick skillet over low heat, refresh the toasted sesame seeds, stirring frequently, until oils are released and seeds are warmed through, about 3 minutes. Transfer to a mortar and pestle and grind until half the seeds are coarsely crushed. Alternatively, pulse once or twice in a food processor until half of the seeds are crushed.
• Transfer sesame seeds to a large bowl and add the oil, miso, soy sauce and vinegar; mix or whisk well.
• Once the water is boiling, blanch the broccoli by cooking it until bright green, about 1 minute, then drain and transfer to the ice water to cool. Drain well and pat dry.
• Add the cooked broccoli to the dressing, season with salt and pepper and toss to evenly coat. Serve at room temperature or refrigerate and serve chilled.

Steps:

• To make the dressing, mix the soy, honey and sesame oil together. Mix the seeds together. Boil the broccoli and peas for 2 mins, then drain.
• Tip the broccoli and peas back in the pan, pour half the dressing and half the seeds over, and shake for a few secs. Serve sprinkled with the rest of the dressing and seeds.

Steps:

• Rinse broccoli. Cut off thick stem where it meets slender stalks, and reserve. With sharp paring knife separate stalks into florets, leaving stems about 1 1/2 inches long on each. Cut pieces in two lengthwise and lay flat-side down. Cut each piece lengthwise in two and repeat until you have 3-inch-long carved floret and stem pieces of approximately equal thickness (about 1/2-inch) top to bottom. Peel tough skin from stems, and cut crosswise into 1/4-inch medallions. There should be 12 ounces of broccoli, about 7 cups. Set aside.
• Toast sesame seeds in large nonstick skillet over low heat until golden, about 5 minutes. Transfer to small bowl, and set aside.
• Place olive oil and garlic in skillet over low heat. Toast garlic, stirring frequently, until garlic is deep golden brown, about 6 minutes. Add pepper flakes to hot oil, and stir. Transfer to small bowl, and set aside. Toss broccoli, salt and 1/4 cup water in same skillet, cover and set over high heat. Cook until broccoli is tender, shaking pan and stirring once, 4 minutes. Uncover skillet (water should be gone), and toss. Stir in garlic and oil, oyster sauce and orange peel. Transfer to warm serving platter, and sprinkle with sesame seeds.

Steps:

• In a small bowl, mix miso, sesame seeds, lemon juice, and oil. Slowly add the milk, stirring well. For a thinner sauce, add more liquid.
• Arrange broccoli florets in a steamer basket over a small amount of water. Steam florets until bright green and just tender, about 5 minutes.
• Transfer to serving dish; drizzle with sauce and garnish with red pepper.

Steps:

• Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
• Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss well and roast for 5 minutes.
• While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
• Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
• Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
• Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.

Steps:

• Bring a small pot of water to a boil on the stove. Once boiling add the broccoli and boil for 3 to 5 minutes until cooked through. Transfer the broccoli to a colander and drain well.
• Meanwhile heat a small pan on the stove on medium high heat. Once hot, add the sesame seeds and toast for 3 to 5 minutes, stirring the seeds every so often so they brown evenly.
• When the seeds are golden colored and fragrant, remove from heat and transfer them to a mortar and pestle.
• Grind the seeds while they are still warm. Once the seeds are ground, add the sugar, soy sauce and miso and mix well.
• Once the broccoli has cooled, add the broccoli back to the pot and mix with the sesame dressing.