Broccoli Blanched with Sesame Oil: A Quick, Healthy, and Flavorful Side Dish
This easy and healthy recipe for Broccoli Blanched with Sesame Oil is a game-changer for meal prep. Blanching broccoli with sesame oil keeps it fresh, flavorful, and versatile for up to 3-4 days. Perfect for weeknight dinners or bento boxes, this dish is a must-try for anyone looking to add a nutritious and delicious side to their meals.
Ingredients
- 1 head of broccoli florets and stems
- 4 cups of water
- 1 tsp kosher salt
- 1 Tbsp toasted sesame oil or more, if you’re a sesame lover
- Toasted white sesame seeds optional, for garnish
Instructions
- Prep the Broccoli: Separate the florets from the stems. Don’t toss those stems! Peel off the tough outer layer and slice them into bite-sized pieces. They’re packed with nutrients and add a nice crunch.
- Blanch the Stems: Bring the water to a boil and add the salt. Toss in the broccoli stems and let them cook for about 2 minutes. This ensures they’re tender but still crisp.
- Add the Florets: Once the stems are almost tender, add the florets and cook for another 2.5 to 3 minutes. You want them bright green and just tender—overcooking is the enemy here.
- Toss with Sesame Oil: Drain the broccoli and drizzle it with toasted sesame oil. Give it a good toss to coat every piece. If you’re feeling fancy, sprinkle some toasted sesame seeds on top for extra flavor and texture.
- Serve or Store: This dish is ready to eat right away, but it also keeps well in the fridge for 3-4 days. Use it as a side, add it to a Japanese chicken and broccoli recipe, or toss it into a salad for a quick lunch.
Notes
- Store blanched broccoli in the refrigerator for 3-4 days or freeze for up to a month.
- Add toasted sesame seeds for extra flavor and texture.
- Use this blanched broccoli in other recipes like Cream Stew or as a topping for rice bowls.