dinner · vegetarian · vegan · dairy-free
Walnut miso Chinese broccoli
Blanched Chinese broccoli under a nutty dressing of toasted walnuts, white miso, rice vinegar and toasted sesame oil, with crushed walnuts on top.
- Time
- 20min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains soy, tree nuts and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Toast the walnuts in a dry skillet over medium-low heat for 4 minutes, stirring often. Keep half whole and crush the other half finely.
-
2
Mix the crushed walnuts with the white miso, rice vinegar, toasted sesame oil and maple syrup. Whisk in warm water a teaspoon at a time until the dressing is pourable.
-
3
Trim the Chinese broccoli stems and split any that are thicker than a pencil lengthwise. Blanch the stems in boiling water for 2 minutes, adding the leaves for the last minute.
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4
Drain very well and lay on two plates. Spoon over the dressing and crush the reserved walnuts on top.
