I love arugula in small doses, because it is quite peppery and potent. It’s health benefits are through the roof, so my favorite way to complement its flavors are with sot textures and both fresh and strong flavors to offset and challenge the arugula itself. This recipe is filling and delicious – I’ve combined arugula with peas, cherry tomatoes, a simple vinaigrette, olives and onions. The result is wholesome and meal-worthy. Enjoy!
I accompany most meals with some sort of cooked vegetable, and the challenge has always been to accent its flavor with a complementary sauce. This ginger soy sauce recipe is one that I resort to most often for an extra kick to my side dish. The greatest thing about pairing broccoli with this sauce, or any sauce for that matter, is that the florets absorb the liquid and make for a tastier and more satisfying bite! Fresh cherry tomatoes add even more flavor and color contrast.
Broccoli with Ginger Soy Sauce
Cook Time: 5 minutes
Keywords: side dish vegan vegetarian broccoli soy sauce ginger cherry tomatoes
- 1 cup stemmed broccoli
- 1/2 cup halved cherry tomatoes
- 3 tbsp soy sauce
- 1 garlic clove, chopped
- 1 tsp fresh ginger, chopped
- Juice of half a lemon
Remove the stems from the broccoli and place florets in a pan filled with 1/2-inch deep water – just enough so that the entire area of the pan is covered in water, but the depth doesn’t reach half-way up the height of the broccoli. Cover with a lid and cook over medium heat until tender.
While the broccoli is cooking, combine the juice of half a lemon, the chopped garlic and ginger, and the halved cherry tomatoes to 3 tablespoons of soy sauce. Mix to coat the tomatoes.
When the broccoli is finished cooking, serve in a dish and top with the tomato and ginger soy sauce mixture. Enjoy!
Love these colors!