Sesame and Ginger Broccoli

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Preparation info

  • Serves

    4

    as a side dish
    • Difficulty

      Easy

Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

I like to serve this with roast chicken or grilled fish in summer, or with roast pork in winter. Making it in a wok with a lid makes it easier, but a good frying pan works just as well. I have used a mixture of white and black sesame seeds for extra colour and favour.

Ingredients

  • 1 tablespoon peanut oil
  • 2 medium heads broccoli, cut into individual florets
  • 1 thumb fresh ginger, peeled and finely chopped or grated
  • 3 teaspoons toasted sesame seeds
  • 3 tablespoons water
  • 1 teaspoon soy sauce
  • 1 teaspoon Thai fish sauce
  • 1 teaspoon sesame oil

Method

Heat a wok over a high heat and add oil. When it’s smoking, quickly add broccoli and toss well with a pair of tongs. Cook until broccoli begins to colour. Add ginger and sesame seeds and continue to cook 20 seconds, then add water, sauces and sesame oil. Cover wok and cook on high heat for 1 minute only. Eat straight away, or leave to go cold and have as a salad at room temperature.