On a side note, I highly recommend buying a bamboo steamer. We received it as a wedding gift, and it was definitely one of those gifts I thought we might never use. I anticipated it wouldn’t work very well and it wouldn’t have many uses, but boy was I wrong! We use this steamer ALL of the time, it’s great for veggies, but even better for frozen potstickers, hum bao, shu mai and other types of dumplings. Trader Joe’s carries a lot of these frozen items that cook perfectly in the steamer. The only catch – you need a wok big enough to fit the steamer inside. But hey, the wok is one of our other favorite wedding gifts, so you can’t go wrong!
Ginger Soy Broccoli
adapted from Cook with Jamie
- 1 large head broccoli
- 2 heaped tbsp sesame seeds and/or slivered almonds
- olive oil
- 3-5 cloves of garlic, peeled and sliced
- 3 tbsp soy sauce
- 1/2 tsp sesame oil
- juice of 1-2 limes
- a thumb-sized piece of fresh ginger, peeled
- sriracha or other hot sauce, for serving (duh!)
Cut off the dry end of the broccoli stalk, then remove the florets closest to the stalk. I like to slice the stalk into small round discs, because they taste great and there is no need to waste them! You can steam or boil the broccoli, just cook until done the way you like it.
While the broccoli is cooking, toast and toss the sesame seeds and almonds (if using) in a dry pan or wok until golden, then set aside. Add 3 tbsp olive oil to the pan, heat it up on about medium and slowly fry the garlic until it is golden and crisp, make sure you don’t burn it! When done, remove from pan with a slotted spoon and set aside w/ the sesame seeds.
Now make the sauce using the same pan you fried the garlic in. Turn off the heat, add the soy sauce, sesame oil, and lime juice from the pan and swirl around. Grate the ginger into the sauce, pressing out any juices you can from the knob. Taste for seasonings, feel free to add more soy if needed.
Pour sauce over cooked broccoli and sprinkle with the garlic chips and sesame seeds.