Servings: 6
| 2 T Sesame oil |
1 T Vegetable oil
|
| 2 T Rice vinegar |
2 t Soy sauce |
| 1 T Lemon juice |
1 t Minced fresh ginger |
| 1 Garlic clove, minced |
1/4 t Dried red pepper flakes |
| 1 1/2 lb Broccoli |
1 Red bell pepper |
| 3 Scallions, diced |
|
In a medium-size serving bowl, whisk together the oils, rice vinegar, soy sauce, and lemon juice. Whisk in ginger, garlic, and pepper flakes, and set aside.
Peel stems of broccoli and cut into 1 inch pieces, florets separated into bite-sized pieces. Bring water to boil in the bottom of a vegetable steamer. Place broccoli stems in the basket and steam until they are nearly soft, 6 to 8 minutes. Add the florets and steam until they are nearly tender but still bright green, about 3 minutes (no longer than 4 minutes). Meanwhile core, seed, and dice the red pepper.
Transfer the steamed broccoli to the serving bowl and toss thoroughly with the dressing. Adjust seasoning as needed, adding more lemon juice or soy sauce. Let the broccoli cool slightly; then add the bell pepper and scallions, and toss. Serve immediately. After 45 minutes the broccoli loses its bright green color. However, it still tastes good.
This recipe is from the Farm House Cookbook by Susan Hermann Loomis. - Flo Leighton, 1992