A peanut sauce flavors this wonderful broccoli and edamame creation.
Easy to put together, and it holds up well as a left-over.
Great with grilled food or other summer fair. Also nice as a light lunch by itself.
- 1 large head broccoli, cut into small florets
- 1 cup shelled cooked edamame
- 1/2 cup thinly-sliced green onions
- 1/2 cup peanuts
- sesame seeds, for garnish
- 1/4 cup peanut butter
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/8 teaspoon sesame oil
- 1-2 tablespoons hot water, as needed to thin the sauce
- Cut up your broccoli into small flowerets–bite-size.
- Place in a steamer if possible and steam until fork tender
- Cool in a serving bowl.
- Starting with the peanut butter, whisk the balance of the ingredients, thinning as needed to get the consistency you wish.
- Add the edamame, onions and sesame seeds.
- Pour the dressing over and mix well.
NOTES: You could substitute other vegetables such as green beans, or peas for the edamame if you wish. Or if you don’t like peanut sauce, you could make a generalized Asian dressing just by eliminating the peanut butter.
SOURCE: Gimme Some Oven