Broccoli Stir Fry
This broccoli stir fry cooks chicken or another meat with toasted sesame seeds and a little soy sauce in a single wok. The seeds are browned first and set aside, then folded back in so they stay crisp and nutty. Broccoli goes in last, stalks before florets, and you stop when it turns bright green and just softens. Straw mushrooms, water chestnuts or bean sprouts can be added for variety.
Instructions
Cut the raw meat into small pieces. Chop the broccoli head into medium-small florets, about 1.2 inches across, and slice the stalk into disks about ⅛ inch thick.
Put oil in a wok and turn on the heat. High heat gives a better result but needs fast stirring so nothing burns, so beginners should start lower. Cook in batches if needed, so there is plenty of room to stir and toss, or cook each ingredient on its own and combine them at the end.
Add the sesame seeds to the wok and stir-fry until golden brown. Remove them and set them aside for later.
Stir-fry the meat. Pour off any juices that collect and add more oil as needed.
Add the soy sauce. For a typical wok full of food, use 1 tablespoon. With low-salt soy sauce you can add much more without the dish turning too salty.
Return the sesame seeds to the wok. If you are using ginger, stir in about 1/4 teaspoon, adjusting to taste, since ginger is somewhat hot.
Add the broccoli, stalks first. It is done when just slightly softened and very bright green, with the bluish cast gone but no yellow-brown tinge.
Near the end you can also add well-drained canned straw mushrooms, well-drained canned water chestnuts, or crisp white bean sprouts. Seafood works too.
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