This recipe didn't make sense to me because it only calls for two tablespoons of oil for a pound and a half of broccoli. I made some changes, and I think it's a LOT better now. I kept the sesame seeds and broccoli the same, but I didn't blanch the broccoli because the vinegar will soften the broccoli enough. I also added 3-4 T. of rice vinegar, left out the soy sauce, cut the sesame oil to 1 T., cut the sugar down to 1 T. (or used Splenda), added 1/2 C. or less of canola oil, grated fresh ginger and 1 clove of minced garlic (to the dresing). Then, I chilled it for about three hours or so. It was still really crisp the next day. It's low(er) fat and really tasty this way.
Was this review helpful?
3 users found this review helpful
This recipe didn't make sense to me because it only calls for two tablespoons of oil for a...