Gingered Broccoli

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We eat a lot of broccoli at our house, but you start getting tired of the same ol’ steamed vegetable. My husband made some s-l-o-w roasted, Asian style ribs. I made this bright and flavorful, still slightly crunchy broccoli dish.

How to Do it:

It’s easiest to get all the ingredients chopped, minced, washed and ready before you begin. You can peel the ginger with a potato peeler. Don’t worry if you don’t get it all. It cooks right in with the rest.

Start by heating 2 teaspoons of the oil in a large skillet or wok on medium-high. Once it’s hot, add the mushrooms and cook for about 2 minutes, or until they start to soften slightly.

Next, stir in the broccoli. Add a couple of tablespoons of hot water, then cover and cook for about 2-3 minutes. The broccoli will be bright green and still crunchy.

Add the remaining oil and heat it all up. Add the onions and ginger and cook, stirring constantly, until the onions start to turn slightly opaque and soften.

Add the ponzu sauce and stir.

Remove from the heat and add salt and pepper to taste. Serve hot and delicious!

© Copyright 2018 The Lazy Gastronome

5 from 1 vote
Gingered Broccoli

We eat a lot of broccoli at our house, but you start getting tired of the same ol' steamed vegetable. My husband made some s-l-o-w roasted, Asian style ribs. I made this bright and flavorful, still slightly crunchy broccoli dish.

Course: Side Dish
Cuisine: Chinese
Keyword: ginger, broccoli, Asian inspired
Servings: 4 people
Author: HelenFern
Ingredients
  • 4-5 cups broccoli, cut into small pieces
  • 3 teaspoons sesame oil
  • 1 cup white bulb of spring onions, sliced (Also called Mexican onion)
  • 1 cup sliced, brown mushrooms (crimini)
  • 2 Tablespoons fresh ginger, finely minced
  • 1 Tablespoon Ponzu sauce
Instructions
  1. It's easiest to get all the ingredients chopped, minced, washed and ready before you begin. You can peel the ginger with a potato peeler. Don't worry if you don't get it all. It cooks right in with the rest.

  2. Start by heating 2 teaspoons of the oil in a large skillet or wok on medium-high. Once it's hot, add the mushrooms and cook for about 2 minutes, or until they start to soften slightly. 

  3.  Next, stir in the broccoli. Add a couple of tablespoons of hot water, then cover and cook for about 2-3 minutes. The broccoli will be bright green and still crunchy. 
  4. Add the remaining oil and heat it all up. Add the onions and ginger and cook, stirring constantly, until the onions start to turn slightly opaque and soften. 

  5. Add the ponzu sauce and stir.
  6. Remove from the heat and add salt and pepper to taste. Serve hot and delicious!

Here are some things that are perfect to use for this Asian broccoli recipe!

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11 Responses to Gingered Broccoli

  1. mimi rippee says:

    Love this! Ginger and onions are such a perfect addition to broccoli.

  2. Sounds like a winner! I too get tired of the same ole thing when cooking with broccoli. I bet the Ponzu sauce added some nice flavor. Happy Fiesta Friday!

  3. Petra says:

    I love broccoli and it sounds delicious with the added ginger! And with slow cooked ribs, a treat 🙂

  4. This sounds so good. I love broccoli and this would be a nice flavor change.
    We will feature this post on the next Blogger’s Pit Stop.
    Kathleen

  5. Teresa says:

    I love broccoli too, so I’m going to try this recipe for sure.
    Thank you for sharing at The Really Crafty Link Party. Pinned.

  6. Pingback: Blogger's Pit Stop #145 - from This Autoimmune Life

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