Sesame Sauce On Broccoli Recipes

EASY SESAME BROCCOLI

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.

SESAME BROCCOLI

Steps:

• Heat oil in a large skillet over medium-high heat. Saute broccoli and sesame seeds for 2 minutes. Stir in bell pepper and cook 2 to 3 minutes, until pepper is tender crisp.

BROCCOLI WITH SESAME

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.

SESAME SAUCE ON BROCCOLI

Steps:

• Remove tough stems from whole broccoli, and cut florettes into bite-size pieces. Steam 5 to 7 minutes, depending on size of the pieces.
• Meanwhile, toast the sesame seeds in a toaster oven (or a conventional oven at 400 degrees).
• Grate the ginger.
• Heat sesame oil in a nonstick pan. Add ginger; cook 30 seconds over low heat. Add sherry, soy and pepper flakes, and heat through. Remove from heat. When broccoli is cooked, drain, and stir into sesame-sherry mixture. Coat well.
• Meanwhile, wash and chop green onion, and sprinkle over broccoli with toasted sesame seed.

SESAME BROCCOLI

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.

STEAMED BROCCOLI WITH MISO-SESAME SAUCE

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.

SESAME BROCCOLI

Steps:

• Place broccoli in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-15 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the soy sauce, oil, vinegar and honey; cook and stir over medium-low heat until heated through. , Transfer broccoli to a serving bowl; drizzle with soy sauce mixture. Sprinkle with sesame seeds.

CHINESE STYLE SESAME SAUCE

Steps:

• In a saucepan, mix together sugar and cornstarch. Stir in chicken broth, water, vinegar, soy sauce, sesame oil, chile paste, and garlic. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 5 minutes.

SHEET-PAN SALMON AND BROCCOLI WITH SESAME AND GINGER

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.