Broccoli Stir Fry with Ginger and Sesame

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Broccoli Stir Fry with Ginger and Sesame

 

1 tbsp. sesame seeds

1/2 cup vegetable stock

1 tbsp. soy sauce (use wheat-free soy sauce for gluten-free option)

1 tbsp. dark sesame oil

peanut, canola, or grapeseed oil, or some other high smoke-point cooking oil

1 pound broccoli florets, rinsed, patted dry, cut into bite-sized pieces

2 cloves of garlic, minced, about 1 tbsp.

1tbsp, minced fresh ginger

 

Toast the sesame seeds by first heating a small, stick-free sauté pan on medium

heat. Add the sesame seeds and jiggle the pan so they spread out in a single

layer. Let them cook until lightly browned, stirring occasionally, about 3 to 5

minutes. Do not walk away from them while cooking, as once they start to brown

they can easily burn. Once lightly toasted remove from heat and put into a small

bowl, set aside.

Mix the stock, soy sauce, and dark sesame oil together in a small bowl, set

aside.

Heat 1 tbsp of peanut (or canola or grapseed) oil in a large, covered sauté pan

on medium high heat. Add the broccoli florets, stir to coat the florets with the

oil, Sauté for about a minute. Clear a space in the middle of the broccoli and

add the ginger and garlic. Add a little more oil to the ginger and garlic (about

a teaspoon) and sauté for half a minute, stirring just the garlic and ginger,

until fragrant. Then stir the garlic and ginger in with the broccoli.

Add the chicken (or vegetable) stock mixture to the pan. Bring to a simmer,

reduce the heat and cover. Let cook for 2-3 minutes, until broccoli is still

firm, but can be pierced with a fork. Remove from heat. Remove broccoli with a

slotted spoon to a bowl. Return pan to heat, increase heat to high and boil down

the liquid until just a couple tablespoons remain. Turn off heat, return

broccoli to the pan, add the toasted sesame seeds, toss with the liquid. Put

into a serving bowl.

Makes 4 servings.