Steamed Broccoli with Soy Sauce Mayonnaise Dip
User Reviews
5
Steamed Broccoli with Soy Sauce Mayonnaise Dip
Description
This recipe steams fresh or frozen broccoli florets for 2-3 minutes until they turn bright green and retain a crisp-tender bite. The quick steaming preserves the broccoli’s natural texture and color without overcooking.
The soy sauce mayonnaise dip is prepared by mixing soy sauce with mayonnaise, creating a creamy sauce with a salty, umami-rich flavor that contrasts with the fresh vegetable. Garnishing with sesame seeds adds a mild toasted crunch and visual appeal.
Serving the broccoli with this dip allows a simple, flavorful way to enjoy the vegetable either as a side dish or appetizer. The dip is adaptable for use alongside other steamed or roasted vegetables like green beans or cauliflower.
Ingredients
- 1 lb. broccoli fresh or frozen, florets
- 1/4 cup mayonnaise
- 1/2 teaspoon soy sauce
- sesame seeds for garnish (optional)
Instructions
- Steam the broccoli florets (1 lb.) in a steamer basket for 2-3 minutes until bright green and crisp-tender (not too cooked).
- Meanwhile, mix together the soy sauce (1/2 teaspoon) and mayonnaise (1/4 cup).
- Serve the broccoli with the sauce and garnish with sesame seeds, if desired.
Notes
- The soy sauce mayonnaise dip pairs well with other steamed or roasted vegetables such as green beans or cauliflower.
- Nutrition information provided does not include added sodium from personal seasoning or brand variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 168mg | 7% |
| Potassium | 358mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 706IU | 14% |
| Vitamin C | 101mg | 112% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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