Sesame Ginger Steamed Broccoli
Recipe by Keith Squires, Ayurvedic and plant-based expert, and author of Cooking with Love
As we all know, broccoli is good for us. This bright green cruciferous vegetable is a good source of fibre and protein and is high in vitamins and minerals: iron, potassium, calcium, selenium, magnesium, vitamins A, C, E, K and a good array of B vitamins including folic acid.
But broccoli isn’t most people’s favourite vegetable!
However, this lovely, easy recipe with the broccoli steamed in a warming mixture of sesame oil and ginger, with a dash of mirin to sweeten, might just change that. Do give it a try. It makes a deliciously tasty and nutritious side.
This is a wonderful Macrobiotic recipe that seasons the broccoli without overpowering its natural taste. Mirin is a sweet rice wine that has a low alcohol content but adds a depth of flavour and natural sheen to the dish. If you can’t find mirin, use a natural teriyaki sauce, which contains mirin and soya sauce.
You can use the same technique for a multitude of other recipes. Just adapt the cooking time accordingly.
Sesame ginger steamed broccoli ingredients
500 g broccoli cut into florets
2 tbsp mirin & 1 tbsp tamari, or 3 tbsp teriyaki sauce
1 tbsp grated fresh ginger
1 tsp sesame oil
100 ml vegetable stock
pinch of salt
1 tsp sesame seeds
Place the broccoli, mirin & tamari/teriyaki, ginger, oil and stock in a large pan.
Cover, and bring to a simmer over a medium heat. Steam gently for 4 minutes, or until the broccoli is bright green and crisp-tender. Add a little more stock if it dries out.
Dry-roast the sesame seeds in a saucepan.
Grind the roasted seeds and a pinch of salt with a pestle and mortar.
Sprinkle over the cooked broccoli and serve.