Broccoli: Asian Style

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We got a huge head of broccoli in the CSA. And I just wanted to make this for lunch today. Serve over rice.

Marinade
3 tablespoons water
3 tablespoons tamari
Squirt of agave
1/4 teaspoon garlic powder or 1 clove of garlic
1/8 teaspoon ginger powder or 1/2 teaspoon fresh ginger

Thickener
1 teaspoon cornstarch
1/4 cup water

Broccoli
1 big head of broccoli *
Red pepper flakes, a pinch or more to taste
2 teaspoons sesame seeds

If using fresh, grate the garlic and ginger on a microplane and mix with the rest of the marinade ingredients. Set aside.

Steam the broccoli and drain all of the water. Place the steamed broccoli into the pan and add the marinade. Toss to coat.

Mix the cornstarch and water in a small bowl (be sure to dissolve it all so there will be no clumps!) and add to the broccoli. Cook on a medium flame until the sauce is thick, about 3 minutes. Season with red pepper flakes and sesame seeds. Enjoy!

* CSA 2013 Week #24

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