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.
Ingredients
- 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.
Variations
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.
Ginger Sesame Broccoli
This ginger sesame broccoli is a quick and easy side dish that goes well with Asian flavored meals.
Ingredients
- 2 cups fresh broccoli florets
- 1 Tbsp neutral oil
- 2 tsps soy sauce, tamari or coconut aminos
- 2 tsps agave or other sweetenter
- 2" piece of ginger, peeled
- 1 medium sized garlic clove
- 1/4 tsp toasted sesame oil
- pinch of salt (omit if using soy sauce or tamari)
- 1 Tbsp toasted sesame seeds
Instructions
- Heat a 12-14" skillet over a high flame for a minute. Have a lid that fits the pan set aside. Add the neutral oil and swirl to spread around the pan.
- Add the broccoli and toss to coat. Cook tossing or stirring for another minute. If you like your broccoli more firm, go to step
- If you prefer you broccoli more cooked and soft: hold up the pan lid like a shield and add 2 Tbsps water to the pan. The oil will splatter when the water hits it. Cover the pan, leaving just a crack open and steam the broccoli until most of the water is evaporated.
- Add the soy sauce or coconut aminos, sweetener and salt, if using, and toss. Pull the pan off the flame and grate the garlic clove directly into the pan using a microplane. Tap the microplane on the pan to release the garlic. Grate the ginger for 30 seconds directly over the pan and again tap the microplane to release the ginger.
- Add the sesame oil, put the pan back over a medium flame and stir a few seconds to combine.
- Serve topped with toasted sesame seeds.
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Nutrition Information
Yield 4 Serving Size 1/2 cupAmount Per Serving Calories 94Total Fat 5gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 486mgCarbohydrates 11gFiber 3gSugar 4gProtein 3g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated using information from the Nutritionix database. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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