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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
  • 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
  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!