Broccoli Stir-Fry With Ginger and Sesame

1. Stage

Toast the sesame seeds: Toast the sesame seeds by first heating a small, stick-free saute pan on medium-high 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 2 to 3 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. (Skip this step if using pre-roasted sesame seeds.)

2. Stage

Mix the stock, soy sauce, and sesame oil: Mix the stock, soy sauce, and dark sesame oil together in a small bowl. Set aside.

3. Stage

Saute the broccoli, garlic, and ginger: Heat 1 tablespoon of peanut or canola oil in a large, coverable saute pan on medium-high heat. Add the broccoli florets, and stir to coat the florets with the oil, Stir-fry 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 saute for half a minute, stirring just the garlic and ginger, until fragrant. Then, stir the garlic and ginger in with the broccoli.

4. Stage

Add the soy mixture and simmer: Add the soy sesame oil mixture to the pan and bring to a simmer. Reduce the heat and cover. Let cook for 2 to 3 minutes, until broccoli is still firm but can be pierced with a fork. Remove from heat. Remove the broccoli with a slotted spoon to a bowl. Return the pan to the stove. Increase the heat to high and boil down the liquid until just a couple tablespoons remain. Turn off the heat, and return the broccoli to the pan. Add the toasted sesame seeds, and toss with the liquid. Serve fresh and hot from the stove.