Broccoli Stir Fry with Ginger and Sesame

Ingredients

• 1 tablespoon sesame seed 
• 0.5 cup vegetable stock for vegan option (use vegetable stock )
• 1 tablespoon soya sauce gluten-free for option (use soy sauce )
• 1 tablespoon sesame oil dark
• 4 servings canola oil 
• 1 pound broccoli florets dry rinsed cut into bite-sized pieces
• 1 Tbsp garlic minced
• 1 Tbsp ginger fresh minced

Equipment

• bowl
• frying pan
• slotted spoon

Directions

1. Toast the sesame seeds: Toast the sesame seeds by first heating a small, stick-free sauté pan on medium high heat.
2. Add the sesame seeds and jiggle the pan so they spread out in a single layer.
3. Let them cook until lightly browned, stirring occasionally, about 2-3 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.
4. Mix stock, soy sauce, sesame oil:
5. Mix the stock, soy sauce, and dark sesame oil together in a small bowl, set aside.
6. Heat 1 tablespoon of peanut oil or canola oil in a large, cover-able sauté pan on medium high heat.
7. Add the broccoli florets, stir to coat the florets with the oil, Sauté for about a minute.
8. Clear a space in the middle of the broccoli and add the ginger and garlic.
9. 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.
10. Add the stock soy mixture and simmer:
11. Add the stock soy sesame oil mixture to the pan. Bring to a simmer, reduce the heat and cover.
12. Let cook for 2-3 minutes, until broccoli is still firm, but can be pierced with a fork.
13. Remove from heat.
14. 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.
15. Turn off heat, return broccoli to the pan, add the toasted sesame seeds, toss with the liquid. Put into a serving bowl.