If you’ve never stir fried vegetables, here’s your chance to get your feet wet with this easy recipe. As with any other vegetable stir fry, you can also stir fry some chicken, beef, or pork separately and throw it all together for an easy Chinese meal. Rice optional…
I became interested in Chinese cooking almost thirty years ago when it wasn’t much in vogue for non-Orientals and ingredients weren’t easy to find. Once I found a Chinese grocery store, I was like a kid in a candy store, totally enthralled with all the choices. Today, most supermarkets have a large section of their ethnic aisle devoted to Chinese and Thai ingredients. My only complaint is that lemongrass is still hard to find. Not to worry in the case of this easy broccoli stir fry—no lemongrass required.
It was a terrific accompaniment to the Asian marinated flank steak I made this weekend, and so easy and tasty that I know I’ll be looking for more Chinese recipes to go along with it.
The beauty of vegetable stir fries is that you can add or substitute just about any vegetable you can think of. Add some carrots, water chestnuts, bamboo shoots, or throw in baby corn or some snow peas—it’s all good. Get creative and have some fun with it!
One year ago: Sweet Potato Fries with Sriracha Lime Mayo
Two years ago: Swan Cream Puffs
Broccoli Stir Fry with Ginger and Sesame
- 1 tbl. sesame seeds
- 1/2 cup chicken stock (or vegetable stock for vegetarian option)
- 1 tbl. soy sauce (use gluten-free soy sauce for gluten-free option)
- 1 tbl. dark sesame oil
- Peanut, canola, or grapeseed oil, or some other high-smoke-point cooking oil
- 1 pound broccoli florets, rinsed, patted dry, cut into bite-sized pieces
- 2 cloves of garlic, minced (about 1 tbl.)
- 1 tbl. minced fresh ginger
Toast the sesame seeds by first heating a small, nonstick 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 dark sesame oil together in a small bowl, set aside.
Heat 1 tablespoon of peanut (or canola or grapeseed) oil in a large wok 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 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 wok. 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, and toss with the liquid.
Source: A recipe from simplyrecipes.com