November 5, 2009

Dressing Up Veggies

(November will be a light month for postings from Evolution Kitchen. I have entered the National Novel Writing Month "contest" of writing a 50,000 word novel in a month. So, that has been keeping my fingers busy, but I'll try to squeak out a recipe here and there. Such as this one...)

I didn't like vegetables much as a kid, probably because it was mostly the frozen or canned variety heated up and dumped in a serving bowl. Add a little salt and pepper, and that was basically it.

Nowadays I eat fresh vegetables as much as possible. And although some vegetables can be satisfying just by themselves, most will benefit with a sauce.

This sauce is a intense blend of salty and tart, with a hint of sweet and the unique flavor of dark sesame oil. This sauce is wonderful warm and served on just about any vegetable, but we like it on steamed broccoli. "Drizzle" is the key word with this sauce, not "douse", "dump", or "drown" as most restaurants seem to do.

Warm Soy Dressing and Broccoli


1 - 2 lbs fresh broccoli

¼ c soy sauce
¼ c lemon juice
2 T rice wine vinegar
2½ T rice wine, or sake
2 T water
1 T sugar
2 t sesame oil
1 garlic clove, sliced


1. Heat all the sauce ingredients in a small saucepan over medium heat. Stir to dissolve the sugar and simmer 5 minutes. Serve over steamed broccoli.

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