Broccoli Stir Fry with Ginger and Sesame

Ingredients

• 1 tablespoon sesame seeds
• 1/2 cup chicken or vegetable stock
• 1 tablespoon soy sauce
• 1 tablespoon dark sesame oil
• Peanut oil or canola oil
• 1 pound broccoli florets, rinsed, patted dry, cut into bite-sized pieces
• 2 cloves of garlic, minced
• 1 Tbsp minced fresh ginger

Directions

1. Warm a small nonstick sauté pan over medium high heat, then add the sesame seeds. Shake the pan gently so the seeds settle into an even layer.
2. Cook the seeds until they are pale golden, stirring now and then, about 2-3 minutes. Stay close, because they can go from toasted to scorched quickly. As soon as they are lightly browned, take the pan off the heat and transfer the seeds to a small bowl.
3. In a small bowl, stir together the stock, soy sauce, and dark sesame oil, then set the mixture aside.
4. Set a large sauté pan with a lid over medium high heat and warm 1 tablespoon of peanut oil or canola oil. Add the broccoli florets and stir so they get coated with the oil, then sauté for about a minute.
5. Push the broccoli aside to open up the center of the pan, then add the ginger and garlic. Drizzle a little more oil over them, about a teaspoon, and cook for half a minute, stirring only the ginger and garlic, until they smell fragrant. Fold them into the broccoli.
6. Pour the stock, soy sauce, and sesame oil mixture into the pan. Bring it to a simmer, lower the heat, and cover the pan. Cook for 2-3 minutes, just until the broccoli is still firm but a fork can pierce it. Take the pan off the heat.
7. Use a slotted spoon to move the broccoli to a bowl. Put the pan back on the heat, turn the heat to high, and boil the remaining liquid until only a couple tablespoons are left.
8. Turn off the heat, add the broccoli back to the pan, sprinkle in the toasted sesame seeds, and toss everything with the reduced liquid. Transfer to a serving bowl.