Broccoli Blanched with Sesame Oil

Name: Broccoli Blanched with Sesame Oil
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Ingredients: 1 head broccoli ((9 oz, 255 g; florets and stems)); 4 cups water; 1 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt); 1 Tbsp sesame oil (roasted) ((or more if you like)); toasted white sesame seeds ((for garnish; optional))

4.6

(10)

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Prep Time: 10 minutes

Cook Time: 3 minutes

Total: 13 minutes

Servings: 4

Author : Namiko Chen

broccoli

Ingredients

Remove All · Remove Spices · Remove Staples

1 head broccoli ((9 oz, 255 g; florets and stems))4 cups water1 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)1 Tbsp sesame oil (roasted) ((or more if you like))toasted white sesame seeds ((for garnish; optional))

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Instructions

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Step 1

Gather all the ingredients.

Step 2

Separate the stems and florets. Cut off the tough skin on the stems.

Step 3

Bring 4 cups of water to a boil and add salt and stems. Cook for 2 minutes.

Step 4

Once the stems are getting tender (not tender yet), add the florets.

Step 5

Add the sesame oil and continue to cook until florets are almost tender, about 2.5 to 3 minutes. Since we will not transfer the broccoli to iced water to stop cooking further, we have to take it out before it’s completely done. The remaining heat will continue to cook broccoli.

Step 6

Drain water. If you like, drizzle additional sesame oil over the broccoli. Let cool completely and put them in the glass container for storing.

Step 7

Keep in the refrigerator for up to 3-4 days or freezer for up to a month. Serve as it is or use in other recipes (add to Cream Stew, etc). I sprinkle sesame seeds when serving as it is.