Ask Me Monday - Teriyaki Broccoli

Good Morning!

Today is the longest day of the year. This means there is plenty of daylight to accomplish everything you set out to do today. Especially if one of those things is creating a beautiful meal for yourself.

It's time for Ask Me Monday: 


Sara @ Domestically Challenged wrote me:

"Okay, got a great teriyaki broccoli recipe? I love that stuff but have never made it. "

Sara,


This is one of my families favorite too. So easy, yet loaded with flavor, adding a simple teriyaki sauce is  a great take on broccoli.


Teriyaki Broccoli: (one head serves 4-5)


1 head broccoli, washed
3 cloves of garlic, peeled and sliced into wafter like slivers (chips)
1 teaspoon sesame oil (or you can use olive oil if you don't have it...)
3 tablespoons teriyaki sauce
1 tablespoon sesame seeds (optional)


Cut the head of broccoli up into florets, keeping some of the stem on the florets - the stems are loaded with nutrients and as long as they are not too thick are tender and sweet.


Place broccoli in a microwave proof casserole. Add 1 tablespoon water and cover. Microwave on high for 2 to 2 1/2 minutes - you want to steam until just crisp tender - not soggy! Conversely, you can also steam the broccoli on your stove top. 


Set aside. 


In a large saute pan (large enough to eventually hold all the broccoli) add the sesame oil. Heat over medium low heat. Add the garlic chips and saute just until fragrant - do not brown - this will keep the garlic sweet, not bitter. Add the teriyaki sauce and heat until the sauce is hot, swirl the pan around to combine the oil and teriyaki sauce. 


Add the steamed broccoli and toss to combine. Transfer to warm serving bowl, pouring any of the sauce in the pan over the broccoli. Sprinkle with sesame seeds (optional) and serve immediately. 


Don't want to stand over a hot stovetop on the longest day of the year? You can roast the broccoli in your oven. 


Preheat the oven to 400 F. 
Toss cut broccoli with sesame oil and minced garlic
Lay the broccoli out on a rimmed cookie sheet. 
Roast for about 10 minutes, turn and continue to roast for another 10 minutes or until brown and slightly crisp. 
Place roasted broccoli in a bowl and toss with 3 tablespoons teriyaki sauce, top with sesame seeds and serve.


Don't want to be stuck in the kitchen while all the fun is outside?  Prefer to grill? 


Cut broccoli into very long, large pieces - about 5 inches long and 2-3 inches wide and 3/4 inch thick. Brush both sides with sesame oil and place on grill. Grill each side for 2-3 minutes. Remove to platter and splash with teriyaki sauce and a pinch of red pepper flakes. Serve. 


A Cook's Notes: Teriyaki Broccoli pairs exceedingly well with chicken or fish. 


Got a question for The Good Cook? Email me at thegoodcooknj@comcast.net and then check back on Ask Me Monday. 


This Ask Me Monday was brought to you by the vegetable, Broccoli and Sara @ Domestically Challenged. 


Broccoli is high in vitamins C, K and A, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties. A single serving provides more than 30 mg of Vitamin C and a half-cup provides 52 mg of Vitamin C. The benefits of broccoli's anti-viral, anti-bacterial and anti-cancer properties are greatly reduced if broccoli is boiled for more than 10 minutes - so stick to steaming, microwaving and grilling. Broccoli consumption has also been shown to be beneficial in the prevention of heart disease.