Nutrition per serving may change if servings are adjusted.
1 teaspoon sesame seeds
1/2 cup water, divided
1 teaspoon rice-wine vinegar, or white-wine vinegar
1 teaspoon cornstarch
2 teaspoons black bean-garlic sauce, (see Ingredient note)
2 teaspoons canola oil
1 clove garlic, minced
4 cups broccoli florets
Toast sesame seeds in a small dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.
Mix 1/4 cup water, vinegar and cornstarch in a small bowl. Add black bean sauce and stir until smooth.
Heat oil in a large nonstick skillet or stir-fry pan over medium-high heat. Add garlic and stir-fry until fragrant, about 30 seconds. Add broccoli and stir to coat. Add the remaining 1/4 cup water; cover and steam just until the broccoli is tender-crisp, 1 to 3 minutes. Push broccoli to the sides and pour the sauce mixture in the center. Stir until the sauce begins to thicken, about 1 minute. Stir in the broccoli to coat. Serve immediately, sprinkled with the sesame seeds.
Ingredient Note: Black bean-garlic sauce, made from pureed salted and fermented black soybeans, is a widely used condiment in Chinese cooking and can be found with the Asian food in most supermarkets.
I used twice the amount of sesame seeds, added a pinch of chilli pepper flakes with garlic and 1/2 tsp of Chinese five spice with the broccoli. I also used some tofu I had left over in the fridge, quite good!
January 20, 2010
I didn't find that the sauce added anything to the broccoli, it was quite watery and tasteless.