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Ingredients
- 1pound tiny new potatoes
- 1pound whole broccoli or 8 ounces ready-cut broccoli florets (3½ to 4 cups)
- 4ounces whole red onion
- 1large clove garlic
- 1tablespoon toasted sesame oil
- 3tablespoons rice vinegar
- 1½tablespoons dry sherry
- 1teaspoon reduced-sodium soy sauce
- Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
324 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 55 grams carbohydrates; 9 grams dietary fiber; 6 grams sugars; 10 grams protein; 135 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub potatoes and place in a large pot; cover with water and bring to boil. Cook 10 to 20 minutes, depending on the size of the potatoes.
- Step 2
Remove tough stems from whole broccoli. Cut florets into bite-size pieces.
- Step 3
Mince onion and garlic.
- Step 4
In a serving bowl large enough to hold the potatoes and broccoli, mix the oil, vinegar, sherry and soy sauce.
- Step 5
About 5 minutes before potatoes are cooked, add broccoli in a steamer basket to the cooking potatoes and cook until broccoli is tender but still firm.
- Step 6
Add onion and garlic to dressing.
- Step 7
When broccoli and potatoes are done, drain. Stir broccoli into dressing. Cut up potatoes into halves or quarters, depending on size, and stir gently into dressing.
Private Notes
Comments
The flavours are good but the onion and garlic overpower the delicacy of the other ingredients. I would suggest cutting back the quantity and sautéing them before adding to the dressing. I'm going to try sautéing leftovers tomorrow. I don't see the option to rate with stars but I'd probably give it 2-3.
Incidentally, I used baby broccoli.
Misnamed. I thought this was going to be a recipe for Chinese broccoli aka gai-lan.