nlm (03/29/83)
This is one of our favorite vegetable recipes, taken from the July '82
issue of "Food & Wine". It's good, easy to make and can be prepared
well in advance. The only change we usually make is to steam,
rather than boil, the vegetables.
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Sesame Broccoli with Snow Peas
Ingredients
1 head broccoli (1 1/2 lbs), separated into florets
1/2 lb snow peas, trimmed
4 Tbl sesame oil
1/2 cup unsalted cashews
2 Tbl sesame seeds
2 Tbl soy sauce
2 Tbl rice vinegar
Method
Bring a large saucepan of water to a boil. Add the
broccoli, return to a boil and cook over moderate heat for 4
minutes. Drain at once and refresh under cold running water
until cool, about 1 minute. Drain well, dry gently with a
paper towel and place in a large bowl.
In a second pot of boiling water, boil the snow peas for 1
minute, drain and refresh as before. Pat dry with a paper
towel and add the snow peas to the broccoli.
In a small skillet, combine 1 tablespoon of the sesame oil,
the cashews and sesame seeds. Cook, stirring, over moderate
heat for about 2 minutes, until the seeds are golden brown.
Set aside.
In a small bowl, whisk the soy sauce, vinegar and remaining
3 tablespoons sesame oil until blended. Pour the dressing
over the vegetables. Add the toasted cashews and sesame
seeds and toss gently to coat the vegetables with the
dressing. Allow to marinate at room temperature for at
least 1 and up to 6 hours.