1 tablespoon sesame seeds
1/2 cup chicken or vegetable stock (use vegetable stock for vegan option)
1 tablespoon soy sauce (use gluten-free soy sauce for gluten-free option)
1 tablespoon dark sesame oil
Peanut oil or canola oil
1 pound broccoli florets, rinsed, patted dry, cut into bite-sized pieces (Stems are good too!)
2 cloves of garlic, minced (about 1 tablespoon)
1 tablespoon minced fresh ginger
Toast the sesame seeds: Toast the sesame seeds by first heating a small, stick-free sauté 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 2-3 minutes. Once lightly toasted remove from heat and put into a small bowl.
Mix stock, soy sauce, sesame oil: Mix the stock, soy sauce, and dark sesame oil together in a small bowl, set aside.
Sauté the broccoli, garlic, ginger: Heat 1 tablespoon of peanut oil or canola oil in a large, cover-able 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 stock soy mixture and simmer: Add the stock soy sesame oil 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. Serve.