Recipes › Broccoli › Tenderstem Broccoli with Sesame, Ginger and Soy
Tenderstem Broccoli with Sesame, Ginger and Soy
A quick, punchy side dish that takes ten minutes from fridge to table and works alongside almost anything Asian-inspired. The broccoli is stir-fried until it blisters at the edges and stays pleasantly firm, then hit with a sharp, salty dressing that soaks in while everything is still hot. This is the kind of side that regularly steals the show.
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Ingredients
- 500 g tenderstem broccoli, ends trimmed, larger stems halved lengthwaysor use standard broccoli cut into slim florets with stems attached
- 1 tbsp sesame oil
- 1 tbsp neutral oil, such as sunflower or groundnut
- 3 cm fresh ginger, peeled and finely grated
- 2 garlic cloves, finely grated
- 2 tbsp soy sauceuse tamari for a gluten-free version
- 1 tbsp rice vinegar
- 2 tbsp toasted sesame seeds
- 3 tbsp water
Contains: cereals gluten, sesame, soya, sulphites.
Method
- Mix together the soy sauce, rice vinegar, grated ginger, and grated garlic in a small bowl. Set aside.
- Heat a large wok or wide frying pan over the highest heat your hob can manage until it begins to smoke. Add both oils and swirl to coat the pan.About 2 min
- Add the broccoli in a single layer — do this in two batches if your pan is not large enough. Cook without moving for 90 seconds until the undersides blister and char, then toss and cook for a further 2 minutes, tossing every 30 seconds.About 4 min
- Pour the soy and ginger mixture over the broccoli along with the 3 tablespoons of water. Toss everything together vigorously and cook for 1 minute more until the liquid reduces to a sticky glaze and the broccoli is just tender with a little bite remaining.About 1 min
- Transfer to a serving plate, scatter over the toasted sesame seeds, and serve immediately.
Tips
- A genuinely hot pan is non-negotiable for this dish. If your broccoli starts steaming rather than charring, the pan is not hot enough — turn the heat up and be patient before adding the vegetables.
- Pat the broccoli dry with a clean tea towel before it goes in the pan. Any surface moisture will cause it to steam rather than blister.
- Toasting your own sesame seeds in a dry pan for 2–3 minutes gives a much better result than buying them pre-toasted.
Ring the changes
- Add a teaspoon of chilli flakes or a drizzle of chilli oil at the end for heat.
- Swap the rice vinegar for the same amount of mirin for a slightly sweeter, more rounded dressing.
Keeping it
This is best eaten straight away. Leftovers can be refrigerated for up to 2 days and are good eaten cold as part of a packed lunch, but they will lose their texture if reheated.
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