Broccoli with Hazelnuts
This one I haven't tried yet, but it looks good
2-3 Tbsp. coarsely chopped hazelnuts
1 lb. broccoli, stems peeled and sliced thin and florets separated
2 tsp. sesame oil
2 scallions, thinly sliced
2 garlic cloves, finely minced
2 tsp. lite soy sauce
In a small skillet, toast the hazelnuts over medium-high heat for 3-4 minutes, until the nuts are lightly browned. Set aside.
In a large pot of boiling water, add the broccoli and blanch for 4 minutes. Rinse it with cold water and drain.
In a large bowl, combine the oil, scallions, garlic and soy sauce. Add the broccoli and toss well. Top with hazelnuts. Serve at room temperature.
