Chinese Broccoli Salad
One thing I loved about this recipe was that it was suggested as a way to use broccoli stems. I didn’t have that much broccoli, so I used the whole thing, but I’ll remember it when I have a broccoli recipe that only uses the flowerets. This didn’t keep well in the refrigerator, so make as much as you need for the meal.
1 bunch fresh broccoli
2 tsp. salt (for cooking water)
3 T soy sauce
2 T dark sesame oil (often called toasted sesame oil)
2 T rice wine vinegar
1 tsp. Splenda, Stevia in the Raw Granulated, or sugar (or less)
Cut off broccoli flowerets, cutting bigger ones into half or fourths. Peel broccoli stems and slice on diagonal. Bring a pot of water to a boil, add salt and broccoli and cook exactly 3 minutes. Drain broccoli and plunge into bowl of ice water to stop the cooking process, then dump broccoli into colander and let drain well and cool.
Combine dressing ingredients and whisk to blend. Just before serving pour dressing over broccoli and stir several times to coat broccoli with dressing. Serve at room temperature.
South Beach Suggestions:
Made with Splenda, this would be a perfect recipe for any phase of the South Beach Diet. For phase one, this would be great with Grilled Chicken Sanpete Kabobs or Grilled Fusion Chicken. For phase two or three add Lake Powell Spicy Rice or Brown Rice with Cashews and Herbs.