Teriyaki Broccoli and Snap Peas
The Washington Post, September 24, 2008
Chef on Call
- Course: Side Dish
- Features: Fast, Kid-Friendly
Summary:
The teriyaki marinade satisfies sweet and salty cravings in one fell swoop.
4 servings
Ingredients:
- 1 head broccoli, cut into florets (8 ounces)
- 1 cup sugar snap peas (4 ounces)
- 1/2 cup bottled teriyaki marinade, such as Soy Vay Veri Veri Teriyaki Marinade
- Freshly ground black pepper
- 1 teaspoon sesame seeds, toasted (see NOTE)
Directions:
Bring a small pot of salted water to a boil over high heat. Add the broccoli and snap peas; cook for 2 to 3 minutes, until tender but still bright green. Drain and transfer to a mixing bowl.
Add the marinade and toss the vegetables until well coated; season with pepper to taste.
Transfer to a serving bowl and sprinkle with the toasted sesame seeds. Serve warm.
NOTE: To toast sesame seeds:Heat them in a dry skillet over medium heat or in a 325-degree oven, shaking the pan frequently, until lightly browned and fragrant, 4 to 8 minutes. Watch carefully; they burn easily.
Recipe Source:
From chef-owner Todd Gray of Equinox restaurant.
Tested by Judy Sarasohn for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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(Len Spoden for The Washington Post)
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