1½ tablespoons sesame seeds, toasted
¾ cup vegetable stock
1½ tablespoons soy sauce
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1½ pound broccoli florets
3 cloves of garlic, minced
1½ tablespoons minced fresh ginger
Canola, or grapeseed oil for sautéing
Mix the vegetable stock, soy sauce, and dark sesame oil together in a small bowl and set aside.
Coat the bottom of a large sauté pan with oil, heat over medium flame and add the broccoli florets. Stir to coat the florets with the oil and sauté for about a minute. Add the ginger and garlic and sauté for half a minute more, until fragrant.
Add the vegetable stock mixture to the pan. Bring to a simmer, reduce the heat and cover 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 and set aside. Return pan to high heat and boil down the liquid until about 3 tablespoons remain. Turn off heat, return broccoli to the pan, add the toasted sesame seeds and toss all with the liquid. Serve immediately.