Steamed Broccoli With A Korean Touch Recipes

STEAMED BROCCOLI

Steps:

• Trim the broccoli into large florets.
• Place the broccoli in a steaming basket over boiling water; cover and steam for 3 minutes.
• Remove the lid for a moment, then cook, partially covered, until the stems are tender-firm, another 8-10 minutes.
• Remove to a platter; season with salt and pepper, the butter, and the lemon juice.

STEAMED BROCCOLI WITH A KOREAN TOUCH

Steps:

• 1. Prepare broccoli into small florets. You can also peel the stalk and add it too.
• 2. Combine the broccoli with the remaining ingredients and toss to coat. Adjust seasonings.

STEAMED BROCCOLI

Steps:

• Steam the broccoli until they are tender yet remains bright green, about 3-4 minutes.
• Transfer them in to a bowl and add rest of the ingredients, toss well.

KOREAN BROCCOLI

Steps:

• In a dry skillet, toast sesame seeds at medium heat until golden brown.
• Mix rice vinegar, sesame oil, soy sauce, ginger, garlic, and 1 tablespoon of the sesame seeds. Let stand.
• Steam broccoli until tender-crisp.
• Mix dressing and steamed broccoli, and top with remaining sesame seeds.
• Let stand at room temperature until served.

STEAMED BROCCOLI

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
• Mix steamed broccoli, bacon, butter, salt, and pepper together in a bowl.

CHINESE-STYLE STEAMED CHICKEN & BROCCOLI

Steps:

• Cut boneless, skinless chicken breast into 1 inch cubes (2.5 cm). Add to medium bowl and set aside.
• Finely mince garlic and ginger and add to bowl. Slice the green onions (white parts and half of the green). Add white onion slices to the bowl with the chicken. Reserve sliced green part for garnish.
• Add the lite tamari and red hot chile pepper flakes to the chicken and toss to coat well. If you have extra time, let the chicken marinate for 30 minutes in the refrigerator.
• Cut the top head off broccoli and set aside. Use a sharp knife to peel outer coating from lower stalks. Cut top into florets about 2 inches (5 cm) each. Slice stalks into rounds ¼ inch (1.25 cm) thick. Set aside.
• Put brown rice on to cook in unsalted water according to directions of rice cooker. One cup of raw rice is usually enough for four.
• After the rice has cooked for 35 minutes, place chicken in the steamer basket over the rice. Pour any remaining tamari mixture over chicken. Cover with lid. Steam over cooking rice for seven minutes.
• Turn chicken pieces, add broccoli, cover, and continue steaming until chicken is cooked through and broccoli is tender crisp - about 7-8 minutes more. The rice cooker should have switched to warm by now. If not, remove steamer basket with chicken and broccoli and keep warm while rice finishes.
• Serve chicken and broccoli over cooked brown rice. Garnish with sliced green onion (optional garnish).

STEAMED BROCCOLI

Steps:

• Wash the broccoli in cold water and pat dry. Peel the stems and cut them into rounds up to where the florets branch off. Break apart the florets.
• Pour about an inch of water into a skillet or wok and bring to a boil over medium-high heat. Put the broccoli florets in a steamer basket and season with salt. Set the steamer basket over the boiling water and cook until crisp-tender, 8 to 10 minutes depending on the size of the florets. Transfer the broccoli to a plate, sprinkle with black pepper and serve with lemon wedges.