"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Broccoli with Soy, Rice Vinegar, and Sesame Seeds Recipe

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This recipe for Broccoli with Soy, Rice Vinegar, and Sesame Seeds, by , is from The Rice Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Rice
Added: Tuesday, April 28, 2009


1 pound broccoli spears, tough ends trimmed
kosher salt and freshly gound pepper
2 Tsp peanut oil
1 Tbsp sesame oil
1 large clove garlic, finely chopped
1 Tbsp. sesame seeds
1 Tbsp. soy sauce
1 Tbsp rice vinegar

Preheat the oven to 475.
Arrange the broccoli spears in a single layer on a rimmed baking sheet. Season lightly with salt and pepper. In a small dish, stir together the peanut and sesame oils and the garlic. Brush the broccoli spears on all sides with the oil mixture.
Roast the broccoli, truning once, until the stems are nearly crisp-tender and the florets are beginning to brown, about 10 minutes. Remove the pan from the oven and sprinkle the broccoli evenly with sesame seeds Continue to roast until the seeds are toasted, the stems are crisp tender, and florets are browned, about 5 minutes longer.
Remove the pan from the oven and arrange the broccoli on a platter. Drizzle with the soy sauce and vinegar and serve warm or at room temperature.




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