Asian Broccoli Salad With Peanut Sauce Recipe 425

ASIAN BROCCOLI SALAD WITH PEANUT SAUCE RECIPE - (4.2/5)

Asian Broccoli Salad with Peanut Sauce Recipe - (4.2/5) image

Provided by andreajayros

Number Of Ingredients 13

Ingredients

PEANUT SAUCE:
1 large head broccoli, cut into small florets
1 cup shelled cooked edamame
1/2 cup green onions, thinly-sliced
1/2 cup peanuts
1 batch peanut sauce (recipe below)
Sesame or hemp seeds, for garnish
1/4 cup organic peanut butter
1 tablespoon rice wine vinegar
1 tablespoon soy sauce (if you are gluten-free, use GF soy sauce or tamari)
1 tablespoon honey or agave nectar
1/8 teaspoon sesame oil
1 to 2 tablespoons hot water, as needed to thin the sauce

Steps:

Broccoli salad: Heat a large pot of water until it is boiling. Add in the broccoli florets and boil for 30 seconds. Use a strainer to transfer them into a bowl of ice water, which will immediately halt the cooking process. Drain. Then add the remaining ingredients and toss until combined. Serve immediately, garnished with sesame seeds if desired. Peanut sauce: Whisk all ingredients together until combined. If the dressing is too thick, whisk in hot water a tablespoon at a time until it reaches the consistency you desire.

SPICY ASIAN BROCCOLI

Spicy Asian Broccoli image

Long spears of broccoli are tossed with Chinese chile-garlic sauce, minced fresh garlic, sesame oil, a bit of raw sugar and this and that then roasted until crisp-tender. This will beat every white cardboard takeout container of Chinese you can get anywhere without exception. From Cooking Light

Provided by RedVinoGirl

Categories Vegetable

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

Ingredients

4 broccoli florets
2 1/2 tablespoons canola oil (I use olive oil)
2 tablespoons sriracha sauce (or Sambal Oelek or Chinese chili-Garlic sauce)
2 teaspoons toasted sesame oil
2 teaspoons raw sugar (or light brown sugar)
2 -3 garlic cloves, peeled and minced
salt, to taste

Steps:

Preheat oven to 425°F Lightly spray a large, rimmed baking sheet with non-stick cooking spray (or use a stoneware pan without spray.) Set aside.
In a large mixing bowl, stir together the canola oil, chile-garlic sauce, sesame oil, raw sugar and minced garlic until even.
Slice the broccoli crowns into long spears, keeping as much of the stem area intact as possible. Do not cut the spears too small or they'll burn instead of cooking to the desired crisp tender stage. Add all of the broccoli spears to the mixing bowl with the oil mixture and toss until everything is evenly coated. Transfer to the prepared pan, arranging the spears so they are in a single layer and sprinkle with salt to taste.
Bake for 20-25 minutes, or until there are darkened, black, wilted edges on the cut areas and florets of the broccoli. Remove from the oven and serve immediately with hot, cooked rice or as an accompaniment to a stir fried meats or tofu.

Nutrition Facts : Calories 110.7, Fat 11.1, SaturatedFat 1, Sodium 3.2, Carbohydrate 3.2, Sugar 2.1, Protein 0.4

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