Add anti-inflammatory ginger, tamari and rice vinegar to transform broccoli and red onion into a wonderfully Asian-flavored side dish. Finely chopping the vegetables will create the best flavor and nutrition. There are two ways to prepare the broccoli in this recipe— cut by hand or use a food processor.
Prep and Cook Time: 15 minutes
- 1-1/2 cup broccoli, finely chopped
- 1/2 cup red onion, thinly sliced
- 1 TBS extra virgin olive oil
- 1 small clove garlic, chopped or pressed
- Sprinkle with tamari soy sauce and rice vinegar to taste
- 1 TBS dulse (seaweed) chopped
- 2 tsp sesame seeds
Fill bottom of steamer with 2 inches of water, cover and bring to a boil.
- Slice red onion thinly. Chop or press garlic.
- Separate broccoli florets with small stems from large, thick stem. Finely chop florets and small stems into 1/4-inch, even pieces.
- Let vegetables sit 5 minutes before steaming.
- Place onions in the steamer first; top with broccoli stems and florets.
- Cover with tight-fitting lid and steam for 5 minutes, until bright green. (After 5 minutes, vegetables begin to lose their bright green color, and are over-cooked.) If you prefer a more mellow flavor from garlic add it to the vegetables during the last minute of cooking.
- Transfer to a bowl and toss with remaining ingredients and any optional ingredients you prefer.
- One last step! The secret to great taste is to cut broccoli and onions crosswise several times with knife and fork at this stage, so all of the flavors are absorbed.
Food Processor Method