1 Tbsp sesame seeds
1/2 cup chicken stock (or vegetable stock for vegetarian option)
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
1 pound broccoli florets, rinsed, patted dry, cut into bite-sized pieces
2 cloves of garlic, minced (about 1 Tbsp)
1 Tbsp minced fresh ginger
1 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 3-5 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.
2 Mix the stock, soy sauce, and dark sesame oil together in a
small bowl, set aside.
3 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.
4 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