I mentioned before that broccoli is a vegetable the boys go crazy for, so I am always on the lookout for new recipes. I found a winner with this one. The boys gobbled this up and asked for seconds! Ray and I enjoyed it too.
It has asian flavors with garlic, ginger and sesame. The toasted sesame seeds give it that extra layer of flavor that sets it off. Make sure you really reduce the sauce to intensify the flavors. It is easy to just say good enough because it smells so good, but you will be rewarded with your patience.
This reheated well and will be on our rotation.
At this time, I will mention a pet-peave of mine. Yes, I am lazy, so 9 times out of 10, I google the recipe to see if someone has posted it. I found this recipe, but the poster did not give credit where credit is due. They changed the name of the recipe and the oils called for and called it their own. This recipe belongs to Jack Bishop, from his cookbook, Vegetables Every Day.
Sesame Stir-Fried Broccoli
Vegetables Every Day
1 tablespoon sesame seeds
1/2 cup chicken stock (or vegetable stock)
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 1/4 peanut oil
1 pound broccoli florets, rinsed, patted dry, cut into bite-sized pieces
2 cloves of garlic, minced
1 tablespoon 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 3-5 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 toasted sesame oil together in a small bowl, set aside.
Heat 1 tablespoon of peanut 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.