This ginger sesame broccoli dish took me less than 10 minutes to prepare and cook but still has plenty of flavor. I prepare the dish so that I use minimal tools and only 1 pan. To keep the tools to the minimum, I use a microplane to grate the ginger and garlic. If you don’t have one, use the finest side of your box grater and grate them before you start cooking.
This broccoli would be a perfect side with my chili lime shrimp recipe, salmon with miso-honey sauce and cashew lime ginger sauce over chicken. Be sure to check out more of my gluten-free veggies and sides recipes.
- In place of soy sauce or tamari, I use coconut aminos. It is also fermented but is more mild and less salty than soy sauce. I find soy sauce to be too overpowering in some recipes. Only add the salt called for in the recipe if you use coconut aminos. Soy sauce and tamari (even the low-sodium ones) will add enough salt on their own.
- Fresh ginger is worth the extra 30 seconds it takes to grate it into the pan. If you haven’t worked with it before, check out my video and post, How to use Fresh Ginger.
- Be sure that you use toasted sesame oil. Regular sesame oil has very little flavor but the toasted kind is amazingly fragrant and flavorful!
- Toasted sesame seeds-If you have only raw sesame seeds just throw them in a hot pan, toss constantly for 30 seconds to 1 minute or until they start to turn golden. Remove them from the pan immediately, otherwise the residual heat will burn them.
This ginger sesame broccoli dish is a great side to most Asian dishes. Here are a few variations for you to play with.
- Add sugar-snap peas in place of half the broccoli. The sweetness of the snap peas goes so well with broccoli.
- Make sesame ginger chicken instead. Saute the chicken in the pan and when it’s almost done, add the flavorings just as the recipe describes for the broccoli.
- Add some minced garlic or chopped green onion at the end.
- Add a pinch of cayenne pepper or red chili flakes for a spicy dish.