Ingredients Jump to Instructions ↓

  1. 1 teaspoon(s) sesame seeds 1/2 cup(s) water , divided 1 teaspoon(s) rice-wine vinegar , or white-wine vinegar 1 teaspoon(s) cornstarch 2 teaspoon(s) black bean-garlic sauce (see Ingredient note) 2 teaspoon(s) canola oil 1 clove(s) garlic , minced 4 cup(s) broccoli florets

Instructions Jump to Ingredients ↑

  1. 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.


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