600 g broccoli
1 onion
1 clove garlic
1 tbs olive oil
1 tbs freshly grated ginger
20 cl (vegetable or chicken) stock
2 tbs soy sauce
2 tbs rice vinegar or sherry vinegar
1 ts caster sugar
1 tbs sesame seeds
Clean the broccoli. Cut the stalks into small pieces and keep the florets. Peel the onion and cut into thin rings. Peel and chop the garlic. Grate the ginger.
In a wok, heat some olive oil. Add the garlic, onion and ginger. Stir for 30 s.*
Add the stalks of broccoli. Cook on high heat for 3 m.
Add the broccoli florets and cook for another 2 m.
Add the stock, soy sauce and vinegar. Adjust with salt and sugar. Cook 5 m to cook while stirring.
Put the contents on a hot dish. Put the sesame seeds in the wok and let them yarn for a few s and stir well.
Add the seeds to the broccoli and serve immediately. [Serve with ginger noodles.]
In a wok, heat some olive oil. Add the garlic, onion and ginger. Stir for 30 s.*
Add the stalks of broccoli. Cook on high heat for 3 m.
Add the broccoli florets and cook for another 2 m.
Add the stock, soy sauce and vinegar. Adjust with salt and sugar. Cook 5 m to cook while stirring.
Put the contents on a hot dish. Put the sesame seeds in the wok and let them yarn for a few s and stir well.
Add the seeds to the broccoli and serve immediately. [Serve with ginger noodles.]
*Read tip on using ginger/ garlic in wok.
