Gingery Broccoli Udon
I make Gingery Broccoli Udon when I can get broccoli from the farmers market with long stalks. I think the stalks are the best part!
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
—
Total Time
20 min
Servings
2 servings
Ingredients
- 2 large broccoli stalks
- 1 small leek
- canola cooking spray
- 1 teaspoongrated peeled gingerroot
- 2 teaspoonslow-sodium tamari
- 1/4 cupcilantro leaves (whole)
- 1 teaspoonblack sesame seeds
Nutrition Facts
Per Serving (serves 2 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Peel the tough outer layer of the broccoli stalks away using a vegetable peeler. Then peel the stalk into strips. Slice the strips lengthwise to be about 1/4-inch wide.
- 2
Cut the ends off the leek, slice in half and rinse well between the layers. Slice lengthwise into 1/4-inch strips
- 3
Coat a skillet with non-stick spray and heat over medium-high heat. Add the broccoli amd leek and cook, often stirring, for . Add the ginger and continue to cook for 2 to , or until broccoli and leek are browning and tender; remove from heat. Let stand for .
- 4
Toss in the tamari and cilantro. Divide between two plates, sprinkle with sesame seeds, and serve.