Sesame Ginger Steamed Broccoli

As a vegetarian, you can't underestimate the power of delicious side dishes, and this recipe for sesame ginger steamed broccoli is a quick and easy way to create a delicious side dish for any meal.

In fact, I've had many delicious dinners out with friends and coworkers at traditional steak houses. While some may express concern with the venue, I always tell them not to worry - because steak houses usually have amazing vegetarian side dishes! Creamed spinach, sautéed mushrooms, incredible salads, roasted Brussels sprouts, sweet potatoes, asparagus, and red potatoes...you get the idea.

And I don't just get a few dishes and leave it at that. I like to get creative! I'll order a baked potato and then some other vegetable side dish - maybe creamed spinach or roasted broccoli. I'll top the potato with the other side dish. I've also ordered salads with additional side dishes like sautéed mushroom. I'll put the mushrooms on the salad and make something really delicious! There's been plenty of times people have ended up jealous of the creations on my plate made out of side dishes. As always, just be inventive and have fun!

This recipe calls for Tamari - which at first glance may just seem like soy sauce. In a way, it is. Both Tamari and soy sauce are made from fermented soy beans, but soy sauce also uses wheat and Tamari doesn't. That means Tamari is a great ingredient for gluten-free cooking. The taste is very similar but there are differences. You'll find Tamari used more often in Japanese cooking and soy sauce used in Chinese cooking. If you're in a pinch and don't have Tamari you can use soy sauce in a recipe - just make sure that you're not serving it to anyone who needs to eat gluten free.

While fresh ginger root looks a bit like some weird alien plant and may seem intimidating, once you start using it you'll love how easy it is to incorporate into your dishes.

• 1 lb. broccoli florets (about 6 C loosely packed)

• 2 Tbsp Mirin

• 1 Tbsp Tamari

• 1 Tbsp fresh minced ginger root

• 1 tsp toasted sesame oil

• Pinch of salt

• 1 tsp sesame seeds

Although the photo of the ingredients shows two broccoli crowns, only one was needed for this recipe.

1. Wash the broccoli and cut into florets.

2. Peel and mince the ginger.

3. Combine all ingredients except salt and sesame seeds in large skillet.

4. Add 1/4 C water.

5. Cover and heat over medium heat until simmering.

6. Simmer/steam for about 4 minutes, or until broccoli is bright green and crisp tender.

6. Top with salt and sesame seeds and serve.

• You can use a potato peeler to peel your ginger - just try not to lose too much of the smaller offshoots.

• Leftover ginger can be peeled and frozen in an airtight bag for up to six months.

• You can substitute saki for the Mirin if you prefer.

• It's always good to use the freshest possible ingredients. It's easy to buy something like sesame oil or sesame seeds and forget how long you've had them. Check labels and discard old or expired ingredients - you'll end up with a much better result!