New recipes

Broccoli with Sesame Seeds and Dried Red Pepper

Broccoli with Sesame Seeds and Dried Red Pepper

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 3 tablespoons sesame seeds
  • 3/4 teaspoon dried crushed red pepper
  • 1 1/4 pounds broccoli, cut into florets
  • 1 tablespoon toasted sesame oil

Recipe Preparation

  • Toast sesame seeds in heavy small skillet over medium heat until golden, about 5 minutes. Set aside 1 tablespoon toasted sesame seeds. Place remaining sesame seeds in spice grinder. Add salt and 1/2 teaspoon crushed red pepper; grind coarsely. Set sesame-red pepper mixture aside.

  • Steam broccoli until crisp-tender, about 7 minutes. Transfer to large bowl. Add oil, 1 tablespoon reserved sesame seeds, remaining 1/4 teaspoon crushed red pepper and 2 teaspoons sesame-red pepper mixture; toss to combine. Serve, passing remaining sesame-red pepper mixture separately.

Recipe by Michele Anna Jordan,Photos by Pornchai MittongtareReviews Section

The Best Sesame Soy Broccoli Salad

Hello broccoli salad! Broccoli salad with a sweet and tangy dressing is my new go to for summer parties. Is spoonable, super healthy, and simply delicious.

When you’re trying to eat healthier but want something more substantial than a leafy green salad, broccoli salad is there for you. I love the crunch and heft of broccoli, especially when it’s cut up into bite size spoonable pieces.

Some people aren’t into raw broccoli, but I love it! I always go for the raw broccoli on those vegetable platters that seem to be at every potluck/party you go to.

This is a simple broccoli salad: you have the bulk of it, raw broccoli crunchy red onions for a bit of acidity and raw crunch, craisins for sweetness, almonds for a nutty counter point and a sweet and tangy soy-rice vinegar-sesame dressing.

Broccoli with Sesame Seeds, Garlic, and Ginger

This is the most healthy delicious way to prepare broccoli. Before I invented this recipe, I was a once a week at the most broccoli eater, but this will change me for life.

The sesame oil should be from Asia, and very pungent. Get a small bottle in an Asian store, store in the refrigerator,and use up fast. Sesame oil has a high smoking point, so it won't burn your vegetables.

Sesame oil
2-3 cloves fresh garlic
1 knob of fresh ginger
Sesame seeds, black or white

Rinse the broccoli, cut the stem off, and cut the head into florets. You can also peel and slice the stems.
Put the florets into a bowl into the microwave uncovered and press Vegetable. The broccoli should emerge partly cooked and still bright green.
Meanwhile, heat a frying pan on medium heat. When hot, add 2-3 Tbsp of sesame oil and heat.
Chop 2-3 cloves of peeled garlic and a knob of peeled ginger and saute, stirring often. Add the sesame seeds and sizzle a moment or so.
Add the cooked broccoli to the pan, and stir fry for a minute. The broccoli should remain bright green.
Put the broccoli mixture into a bowl, drizzle sesame oil on it, and serve.

Spicy Sesame Broccoli Corn Salad

This Spicy Sesame Broccoli Corn Salad is wonderfully simple and full of summer produce. Sweet corn on the cob, fresh broccoli and red onions mixed with red pepper infused sesame oil and a simple garlic dressing. It’s great served cold or warm, which makes the perfect summer dish to bring to a gathering or to have for lunch all week.

Ah, I love a good summer salad. Especially one that can serve as an excellent side dish. This Spicy Sesame Broccoli Corn Salad definitely fits the ticket. It’s incredibly simple, only a little toasting of the vegetables involved, and results in an awesome dish that would be a great side dish to some grilled meat or fish, or a light lunch all week.

This broccoli salad definitely has a spicy kick, but you can dull that down a little bit by reducing the red pepper flakes. This dish boasts fresh corn off the cob, broccoli and red onion. With a simple dressing filled with sesame oil, olive oil, garlic and red wine vinegar, this makes for a great, simple summer dish.


Back when I worked at the local Lily’s Cafe in my hometown, Kyra used to serve the ever popular broccoli salad. People would purchase it by the pound they loved it so much. The dish never lasted long when it was available. It was really simple and straightforward, and incredibly popular! It has been one of my husband’s favorite dishes to bring on the boat for lunch or snack over the years.

As a food blogger, inspiration is key to creating new recipes. Wether it be from something I ate at a restaurant or seeing a particular vegetable or fruit that suddenly inspires a range of dishes or desserts. This recipe is inspired by that ever popular dish that was served so many years ago. I dressed mine up a little more, so to speak, and added a little more summer bounty and little more heat.

What you’ll need to make the Spicy Sesame Broccoli Corn Salad

  • broccoli
  • corn on the cob
  • red onion
  • scallions
  • sesame oil
  • sesame seeds
  • red pepper flakes
  • olive oil
  • garlic
  • red wine vinegar
  • salt + pepper

The process

Prep your vegetables by chopping into bite sized florets, dicing and cutting the kernels off the cob.

Start with heating a little oil in a large skillet. Stir in the broccoli and corn. Cook until the corn has toasted and the broccoli is slightly tender when poked with a pairing knife. Place the vegetables in a serving large bowl with the red onion. Set aside.

In the now empty skillet, warm the sesame oil until nearly smoking. Remove from the heat and sprinkle the red pepper flakes over the oil. Steep for about 10 minutes.

While the sesame oil and red pepper flakes are steeping, whisk together the olive oil, garlic, red wine vinegar, salt, and pepper. Pour the dressing over the vegetables, then toss in the sesame oil and red pepper flakes. Toss everything well until all the vegetables are coated. Sprinkle with sesame seeds and scallions.

This broccoli salad can be served cold or warm, depending on your preference.

Simple, fabulous and the ideal summer side.

Notes & tidbits

If you don’t particularly like spicy, reduce the red pepper flakes to 3/4 teaspoon instead of 1 1/2 teaspoons.

Recipe variations

  • Use any of your favorite seasonings to season the broccoli before air frying
  • Swap the creamy soy ginger sauce for Honey Mustard Sauce, Cilantro Lime Sauce, Sweet & Sour Sauce, or Garlic Aioli
  • For an extra spicy kick, add ¼ teaspoon cayenne pepper to the sauce
  • Use a combination of broccoli & cauliflower
  • Omit the sauce and sprinkle with grated Parmesan cheese after air frying

Recipe Steps

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Colander
  • 1 Mixing Bowl

Before You Cook

Preheat oven to 400 degrees

Bring 8 cups water and 2 tsp. salt to a boil in a medium pot

If using any fresh produce, thoroughly rinse and pat dry

Prepare a baking sheet with foil and cooking spray

Ingredient(s) used more than once: green onions, teriyaki glaze


Combine beef strips with 1½ tablespoons sesame seeds in small bowl. Toss to coat well.

Cut florets off broccoli stalk. Peel stalk and thinly slice cosswise. Combine broccoli florets and stalk with yellow pepper in medium bowl.

Stir broth, soy sauce, ginger, garlic, cornstarch, and crushed red pepper in small bowl until cornstarch dissolves.

Heat 1½ tablespoons oil in wok or heavy large skillet over high heat. Add beef and stir-fry until brown, about 2 minutes. Using slotted spoon, transfer beef to plate.

Heat remaining 1½ tablespoons oil in wok.

Add broccoli and peppers, stir-fry for one minute then cover wok for 2 minutes. Add remaining ingredients, stir-fry for one minute. Add beef and accumulated juices from plate.

Simmer until sauce thickens, stirring occasionally, about 1 minute. Transfer beef mixture to platter. Sprinkle with toasted sesame seeds if desired and serve.

Broccoli with Sesame Seeds and Dried Red Pepper - Recipes

FOR FILLING: In medium skillet, cook meat and onions until meat is no longer pink and onions are tender. Drain fat. Stir in undrained tomatoes, broccoli, Italian seasonings and pepper. Bring to boiling reduce heat. Simmer uncovered about 15 minutes or until most of liquid has evaporated, stirring occasionally. Stir in red or green peppers, olives and mushrooms. Cool slightly.

Spray a 15x10x1 inch baking pan with spray coating set aside. On a lightly floured surface, roll pizza dough into a 14x12 inch rectangle. Cut dough into 4 (7x6 inch) rectangles. Down the center of each rectangle, pour 1/4 of the meat mixture. Sprinkle with cheese. Moisten the dough edges with milk. Bring the long edges together over filling stretch and pinch to seal. Fold the ends up and over seal seal.

Arrange rolls seam side down, on the prepared baking sheet. If desired, use hors d'oeuvres cutters to make 2 to 3 cut outs in tops or prick with fork. Brush tops with milk sprinkle with sesame seeds or poppy seeds. Bake uncovered in a 375 degree oven for 25 to 30 minutes or until light brown. Makes 4 servings.

Spicy Sesame Chicken with Broccoli

This recipe goes against so many of my usual practices when it comes to East Asian-inspired cooking—like sautéeing scallions and cashews along with the other ingredients. Scallions and cashews are best served as garnishes in my world. I love the crisp and tangy bite of raw scallions and the salty crunch from cashews. But this recipe is a riff off of Melissa Clark’s Sesame Chicken, and her recipe taught me that it’s ok to let go of these old habits once in a while.

My New Year’s shift is to whip up a recipe from one of my many cookbooks every Sunday. I’m referring to this practice as ‘Cookbook Sunday’ I’m very creative )

Right now I’m hooked on Melissa Clark’s Dinner: Changing the Game. I’ve found a ton of inspiration in this book already and I’m thrilled that I can trust these recipes. (Totally my favorite cookbook right now.)

Spicy Sesame Chicken with Broccoli.

My riff off of Melissa’s recipe brings a bit more heat to your plate with extra chiles, which can easily be toned down to your preference. I’ve also swapped her dates for a drizzle of raw honey, and I’ve added broccoli to the mix. Because what’s a good Chinese-inspired dish without bites of crunchy, saucy broccoli. Oh, I’ve also added sesame seeds because hello, sesame chicken!

We enjoy this good stuff spooned over fluffy jasmine or basmati rice, but you could also toss it into a wholesome tangle of soba noodles or spiralized zucchini if you’re keeping things light.

Pro tip: steam your broccoli.

It’s an extra step, but steaming your broccoli and adding it to the chicken and cashew blend at the end of it’s cooking time is crucial. If you cook your broccoli along with the chicken in the sauce, your broccoli is going to turn into mush. It probably won’t even resemble broccoli. This is my general rule when adding most vegetables to saucy dishes like this one.

Broccoli Salad with Sunflower Seeds & Cranberries

  • 2-3 broccoli crowns, just the florets, finely chopped (5-6 cups)
  • 10 bacon slices, crisp-cooked and crumbled
  • 1/3c red onion, diced
  • 1/3c sunflower seeds
  • 1/3c dried cranberries, chopped (golden raisins are equally good)
  • 1/2c mayonnaise
  • 2T apple cider vinegar
  • 2t sugar
  • salt and pepper

To a salad bowl, add broccoli, bacon, onion, seeds, and cranberries. In a small bowl, mix mayo, vinegar, and sugar. Pour dressing mixture over salad and toss to coat. Season with salt and pepper to taste. Cover and refrigerate until ready to serve (at least one hour).


  1. Kyler

    So happens. We can communicate on this theme. Here or in PM.

  2. Mahdi

    I suggest you visit the site where there are many articles on the topic that interests you.

  3. Dolkis

    Wonderful, this is very valuable opinion

Write a message