Ginger Sesame Broccolini Food

GINGER SESAME BROCCOLINI

Steps:

• Add approximately 2 cups of water to a skillet so you have 1/4-inch or so of liquid at the bottom. Bring water to a boil.
• Trim the thick ends off the broccolini.
• Once the water is boiling in the skillet, add broccolini and allow to cook for approximately 10 minutes, or until broccolini is tender.
• Remove the broccolini from the heat and drain off any remaining water.
• Add ginger, sesame oil and coconut aminos to the skillet and stir until broccolini is coated. Season with salt and pepper.
• Plate broccolini and sprinkle with sesame seeds before digging in!

GINGER, SESAME AND CHILLI PRAWN & BROCCOLI STIR-FRY

Steps:

• Heat a pan of water until boiling. Tip in the broccoli and cook for just 1 min - it should still have a good crunch. Meanwhile, mix the stem ginger and syrup, soy sauce, garlic and finely chopped chilli.
• Toast the sesame seeds in a dry wok or large frying pan. When they're nicely browned, turn up the heat and add the oil, prawns and cooked broccoli. Stir-fry for a few mins until the prawns turn pink. Pour over the ginger sauce, then tip in the beansprouts. Cook for 30 seconds, or until the beansprouts are heated thoroughly, adding a splash more soy or ginger syrup, if you like. Scatter with the sliced chilli and serve over rice or noodles.

SESAME GINGER BROCCOLI

Steps:

• Stir the first 7 ingredients together.
• Heat oil in wok over medium-high heat.
• Add broccoli and stir-fry 3-5 minutes or until crisp-tender, stir in soy sauce mixture until thoroughly heated, coating well.

SESAME GINGER BROCCOLI

Steps:

• Heat a wok over high heat and add the peanut oil.
• When it smokes, add the broccoli and toss well.
• Cook until the broccoli starts to colour.
• Add the ginger and sesame seeds and keep cooking for about 20 seconds, then add the remaining ingredients.
• Cover wok and cook on high for only another minute.
• Eat right away, or cold as a salad.

SHEET-PAN SALMON AND BROCCOLI WITH SESAME AND GINGER

Steps:

• Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
• Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss well and roast for 5 minutes.
• While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
• Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
• Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
• Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.