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Nutrition Facts
Serving Size 1 (172g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup rice wine vinegar
Calories 151
Calories from Fat 101		(66%)
Amount Per Serving		%DV
	Total Fat 11.3g	17%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 350mg		14%
Potassium 500mg		14%
Total Carbohydrate 11.1g		3%
	Dietary Fiber 4.0g	16%
	Sugars 2.8g
Protein 4.8g		9%
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Broccoli With Asian Style Dressing

Recipe #285550 | 35 min | 25 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: VegSocialWorker
Feb 9, 2008

From Farmer John's Cookbook: The Real Dirt on Vegetables. I make this without the peanut oil and just a splash of the sesame oil for my dietary needs, but wanted to post it as written. This is a wonderful way to serve steamed broccoli.

SERVES 4 (change servings and units)

Ingredients

1 medium head of broccoli
1/2 cup rice wine vinegar
3 tablespoons peanut oil
2 tablespoons low sodium soy sauce
1 teaspoon grated fresh ginger
1/2 teaspoon minced garlic
1/2 teaspoon toasted sesame oil
1/2 teaspoon hot chili oil (optional)

Directions

1
Seperate the florets from the stalk; break into smaller florets. Cut the stalk into 1-inch lengths and then into matchtick size strips.
2
Place the broccoli into a steamer basket set over 1 1/2 inches of boiling water and cover. Steam for 5 minutes. Transfer broccoli to a bowl.
3
Combine the remaning ingredients in a small bowl; stir until well combined. Pour the dressing over the broccoli and mix well.
4
Enjoy!

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Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Vegetables > Broccoli
Cuisine > Asian
Preparation > Time to Make > < 60 mins
Dietary > Vegetarian > Vegan

Featured Reviews for This Recipe

From: Maito

On Jan 29, 2009

Fast and delicious! I used only 2 tablespoons of the vinegar and took your lead on the peanut oil (omitted it, actually). I used a 12 oz. bag of broccoli, so this fed two of us. It was very yummy!

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From: WI Cheesehead

On Sep 9, 2008

I wish I had taken the other's advice. Forgot to check. It was way too vinegary. The kids wouldn't eat it. I like it, but next time I would cut the vinegar at least in half. I used 1/8 tsp Thai red chili paste for the chili oil, which was a good sub. I might try again with more broccoli and less vinegar. Made for Vegan Swap.

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From: Jeri Roth Lande

On Sep 9, 2008

This was fine, but not great. I took the advice of an earlier poster & cut vinegar in half - glad I did. Made for Vegn Recipe Swap 2

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From: JustJanS

On Aug 15, 2008

This is good. It took only 5 minutes to make-I microwaved my broccoli for 4 minutes and made the dressing while it cooked! I would do as Rita did and cut back the vinegar to half next time-too much dressing and a bit tooo vinegary but a great recipe still.

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