Broccoli Stir Fry with Soy Sesame

Introduction

Toasted sesame seeds, a spoonful of soy sauce, and broccoli cooked only until bright green give this stir fry a direct, balanced flavor. You can get it on the table in 27 minutes, and the batch-cooking approach keeps the meat browned and the broccoli crisp-tender instead of steamed.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 4

Ingredients

• Chicken or other meat
• Broccoli
• Powdered ginger (optional)
• Soy sauce
• Oil to fry with, possibly including sesame oil
• Sesame seeds

Instructions

1. Cut raw meat into small pieces.
2. Chop the broccoli head into medium-small pieces, perhaps 1.2-inch diameter. Cut the stalk into disks, ⅛-inch thick.
3. Place oil in a wok and turn on the heat. High temperatures can produce a better result, but require rapid stirring to prevent burning. Slow beginners should use lower temperatures. Split the cooking into batches as needed to ensure that your wok is not too full; there should be plenty of room to stir and toss the food in your wok. You may prefer to cook each ingredient separately, then mix them at the end.
4. Place sesame seeds into the wok. Stir fry them until they are golden-brown. Remove them, and put them aside for later.
5. Stir-fry the meat. Drain juices and add more oil as needed.
6. Add soy sauce. For a typical wok full of food, add 1 tablespoon. If using low-salt soy sauce, you can add much more without making the food too salty.
7. Add back the sesame seeds.
8. If using ginger, add about 1/4 teaspoon, depending on taste. Ginger is somewhat hot.
9. Add the broccoli, stalks first. When done, the broccoli should be just slightly softened. Broccoli should end up being very bright green, losing the bluish cast but not gaining any hint of a yellow-brown cast.

Variations

• Use beef in place of chicken or other meat if you want a deeper, richer flavor. It usually needs a bit more time in the wok to brown well.
• Skip the powdered ginger if you want the soy and sesame to stay more forward. The finished dish tastes cleaner and less sharp.
• Use part sesame oil in the frying oil for a stronger toasted aroma. The dish will smell more nutty, but watch the heat so the oil does not scorch.
• Cook the meat and broccoli separately all the way through, then combine at the end. This gives you better browning on the meat and keeps the broccoli firmer, especially in a small wok or skillet.

Tips for Success

• Cut the broccoli stalk into ⅛-inch disks as written; thicker pieces stay hard after the florets are done.
• Pull the sesame seeds as soon as they turn golden-brown. They can go from toasted to burnt quickly in a hot wok.
• Drain the meat juices before moving on with the soy sauce. That keeps the flavor concentrated and prevents the broccoli from turning watery.
• Stop cooking the broccoli when it is bright green and just slightly softened. If it starts picking up a yellow-brown cast, it has gone too far.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze them in a freezer-safe container for up to 1 month, but the broccoli will lose some of its crisp texture.

Reheat in a skillet over medium heat for 3 to 5 minutes, stirring often, until heated through. For the microwave, cover loosely and heat in short bursts, stirring between each, so the broccoli does not overcook.

FAQ

Can you use frozen broccoli?

Yes, but thaw and dry it first if possible. It cooks faster and comes out softer than fresh broccoli.

Do you need a wok for this recipe?

No. A wide skillet works if you keep the pan hot and avoid crowding it.

How much soy sauce should you use?

Start with the 1 tablespoon noted in the instructions for a typical wok full of food. If you are using low-salt soy sauce, you can add more without pushing the dish too salty.

Can you make this without meat?

Yes. Firm tofu works well if you press it first and stir-fry it until the edges brown. The dish will be lighter and less savory than the meat version.