Garlic & Soy Baby Broccoli
Kelly Scott cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Ana Maria Archila on SeeMeCook
Tender baby broccoli is blanched to keep it bright green, then warmed in butter and sesame oil with garlic, ginger, and a savory tamari glaze. Sesame seeds and green onions add a nutty, fresh finish.
- Time
- 25 minutes
- Cuisine
- East Asian
Ingredients
- 680 g
- 14 g
- 14 g
- 15 g
- 5 g
- 30 g
- 9 g
- 6 g
Weights are estimates. Together, the ingredients weigh about 775 g before cooking, which is about 195 g per serving.
Steps
Bring a pot of water to a boil and season it with salt.
Add the trimmed baby broccoli and blanch for 2–3 minutes, until al dente.
Immediately remove the broccoli and plunge it into an ice bath to preserve its bright green color. Once chilled, pat it dry.
Set a large pan over medium heat. Add the butter and sesame oil.
When the butter has melted and is bubbling, stir in the blanched broccoli. Toast for 1 minute to warm through and char.
Stir in the minced garlic, ginger, and red pepper flakes. Cook, stirring, for 2 minutes.
Stir in the tamari and sauté for 2–3 minutes, until the broccoli is coated and the sauce caramelizes.
Turn off the heat. Serve garnished with sesame seeds and green onions.
Notes
The Instagram narration says to blanch for around 1 minute, but the creator-linked recipe page specifies 2–3 minutes; the page's written method is followed here. The recipe page's ingredient list calls for both sesame seeds and green onions as garnishes.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 138
- Protein
- 6 g
- Carbs
- 14 g
- Fat
- 8 g
- Fiber
- 6 g
Where the calories come from
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