Transform broccoli by flavoring it with scallions, toasted sesame oil and hazelnuts. Cancer fighting broccoli contains glucosinolates, vitamin C and dietary fiber that can help reduce cancer risk. Serve this dish with brown rice or quinoa to add a healthy fiber boost, and add salmon for a delicious dinner.
- 3 cups small broccoli florets (fresh or frozen)
- 2 tsp. toasted sesame oil
- 2 scallions, trimmed and thinly sliced
- 2 cloves garlic, minced
- 2 tsp. reduced sodium soy sauce
- 2 Tbsp. coarsely chopped toasted hazelnuts*
- Bring large pot of water to boil. Using steamer basket or heat-safe colander, add broccoli and close lid or cover and steam to cook for 4-5 minutes.
- In medium bowl, combine sesame oil, scallions, garlic and soy sauce. Add cooked broccoli, toss well and top with hazelnuts.
*To toast hazelnuts, put them in a small skillet over medium-high heat and stir frequently for 3-4 minutes, until lightly browned. Immediately transfer nuts to a small dish and cool.
*You can use pecans in place of hazelnuts.
This recipe is reprinted from The New American Plate Cookbook, which features 200 mouth-watering recipes and color photos. It is available from bookstores and online booksellers. Proceeds from sales fund cancer research.
This recipe contains cancer fighting foods:
This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.
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