Steamed Broccoli With A Korean Touch Recipes

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.

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.

Steps:

• Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes.
• While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.

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.

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.