Toasted sesame seeds add crunchy texture to this Asian-style side dish. Or, serve over hot soba noodles or with sautéed chicken and rice for a main dish.
Yield: 5 to 6 servings
- 1 large head fresh broccoli
- 2 tbsp sesame seeds
- 3 tbsp vegetable oil
- 2 tsp minced garlic
- ½ cup sliced water chestnuts
- 3 tbsp white wine
- 3 tbsp soy sauce
- ½ tsp salt
- ½ tsp sugar
- Trim and coarsely chop broccoli florets and stems.
- Toast sesame seeds in a hot wok or skillet until fragrant, then remove.
- Add oil to wok and heat over medium high heat for 3 minutes. Add garlic and stir-fry briefly. Add chopped broccoli stems and stir-fry for 5 minutes. Stir in broccoli florets, water chestnuts, wine, soy sauce, salt, and sugar.
- Cook, covered, for 5 minutes longer.
- Sprinkle toasted sesame seeds over the top and serve.
Featured Ingredient: Broccoli
If you have bad childhood memories associated with broccoli, give it another shot. Its nutty, yet sweet, flavor is enhanced by roasting or grilling with a small amount of oil and seasoning. Or, try dipping raw florets in hummus for delicious snack. Broccoli is a nutrient-dense food full of potassium, protein, fiber, and vitamins C and B-6, making it an excellent choice for plant-based diets or to balance out a grilled meat. Related to cabbage, Brussels sprouts, and kale, broccoli grows best in cool weather months (spring and fall). Learn how to grow broccoli in your own garden.
Recipe adapted from Southern and Then Some, a cookbook of the Alabama Farmers Cooperative, Inc.