I was preparing an Asian inspired dinner and I thought what could be better than a broccoli salad. It came out delicious.
1 head of broccoli
1 teaspoon grated ginger
2 tablespoon soy sauce
1 tablespoon lemon juice
1/2 tsp of lemon juice
1/2 tsp of rice wine vinegar
1 tsp of Mirin
2 teaspoons Thai chili garlic sauce
2 tablespoons toasted sesame oil
2 teaspoons toasted sesame seeds (for garnish)
Trim ends from broccoli, then cut in half crosswise.
Heat about 4 inches of salted water in a large lidded pot or wok, bring to boil. Add the broccoli and cook for a few minutes. You do not want to over cook the broccoli. Drain the broccoli and run cold water to cool down.
Prepare the dressing. Combine ginger, lemon, rice wine vinegar, mirin, soy sauce, and chili sauce in a small bowl, then slowly drizzle in the sesame oil, whisking constantly. Set aside.
Dry the broccoli in a clean kitchen towel then transfer to a serving bowl. Drizzle dressing over broccoli and toss to coat evenly. Sprinkle sesame seeds and serve.