Ingredients
2
cups broccoli florets (3/4 lb)
1/4
cup chicken broth
2
tablespoons rice wine or chicken broth
1
teaspoon cornstarch
1
teaspoon packed brown sugar
1
tablespoon sesame seed
3
tablespoons vegetable oil
1/4
teaspoon dark sesame oil, if desired
1
tablespoon finely chopped garlic
2
teaspoons grated gingerroot
Preparation
In 10-inch skillet, heat 1 inch water to boiling. Add broccoli and boil uncovered 3 to 5 minutes or until just tender. Drain broccoli in colander and immediately rinse under cold water to stop cooking. Set broccoli aside.
In small bowl, mix broth, rice wine, cornstarch and brown sugar until smooth.
Sprinkle sesame seed evenly over bottom of same skillet. Heat over medium-low heat 5 to 7 minutes, stirring frequently, until browning begins. Then stir constantly until seeds are golden brown. Immediately remove seeds from skillet; set aside.
In same skillet, heat vegetable oil and sesame oil over medium heat until oils shimmer. Add broccoli and cook about 1 minute, stirring frequently. Clear center of skillet and add garlic and gingerroot. Stir into broccoli and cook 1 minute longer; do not let garlic burn.
Stir cornstarch mixture again to dissolve any lumps and add to skillet. Heat mixture to boiling, stirring constantly. Cook and stir 1 minute longer. Remove from heat and sprinkle with sesame seed.
