Reviewed: Jun. 12, 2008

This was a great side dish to our asian inspired meal. I used frozen broccoli florets and a large splash of sesame oil too. What a nice change for something different. Thanks!

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Sep. 15, 2007

not very good at all, didn't like the flavor

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Nikki

Cooking Level: Expert

Home Town: Windsor, Virginia, USA

Living In: Renton, Washington, USA

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Reviewed: Aug. 27, 2007

Very simple to make.

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LoveToCookFL

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Reviewed: Jul. 12, 2007

Nice flavor with just a touch of sweet. I only used 1 teaspoon of olive oil total (used to brown the sesame seed). I will try adding minced garlic for a different variety. Thanks for a great way to prepare broccoli!

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lgilli

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Reviewed: Apr. 14, 2007

This had a good flavor. Better than just plain old yucky broccoli. I added a little sesame oil along with olive oil.

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MAGGIE35

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Apr. 11, 2007

Great dish! It is a subtle flavor that enhances the broccoli, as opposed to masking the vegetable. Will make over and over again!!

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KIDDEYKOOD

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Reviewed: Mar. 31, 2007

This is good. I made a couple small variations. I used butter instead of olive oil and added a touch of powdered ginger. I drizzled a little sesame oil in the sauce at the end also. I think the next time I make it I will thicken the sauce with a bit of cornstarch and possibly add some garlic and red pepper flakes.

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Lynn

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Reviewed: Nov. 7, 2006

This recipe has potential, but it wasn't quite what I was looking for. There just seemed to be something missing (and I am not good enough in the kitchen to know what it is yet.) One word of warning: when you add the other ingredients to the oil and sesame seeds, it will splatter like crazy. For this reason, do not cook the oil and sesame seeds over too much heat (or you will burn yourself.)

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