Ingredients
- 1/2 tsp sesame seed
- 300g (10-11oz) broccoli florets - the amount you get from
- a medium head
- 1/4 tsp stock powder (optional)
- 1 1/2 tsp finely-chopped fresh ginger
Preparation
Heat a small nonstick saucepan, then add the seeds and toast over alow heat, shaking occasionally, until browned but not burnt. Set aside.
Cut the broccoli into small bitesize pieces, keeping a 2cm (3/4inch) long stem on each piece (you don’t want to waste too much stem,but you don’t want separate pieces of just stem). Heat water in the pan then boil the broccoli until softened to liking. Drain, reserving the water.
Heat 1 cm (1/2 inch) reserved broccoli water in the pan and add the stock powder if using. Add the ginger and simmer briskly for 10 minutes, stirring occasionally and adding a little more broccoli water as needed. Aim to end up with very little water.
Return the broccoli and the toasted seeds to the pan and heat through over a low heat for 5 minutes, stirring occasionally to coat the broccoli with the flavours. Serve hot, cold or at room temperature, with noodles or rice.
