Ginger Broccoli

Five ingredients, one pan, and broccoli that actually tastes exciting. The sesame oil gives a toasty, nutty base, then ginger, tamari, and a touch of brown sugar build a glaze that coats every floret with a warm, spicy-sweet finish.

Sauteing the broccoli for a full 8 minutes before adding the sauce is what makes this work. You want some browning and a bit of char on the edges. That caramelization adds a roasted depth you don’t get if you just steam it from the start.

The quick covered simmer at the end softens the stems without turning the florets to mush. Two minutes is all it needs.

Pro Tips

• Cut the stems into thin diagonal slices so they cook at the same rate as the florets. Don’t throw them away; they have great flavor and crunch.
• Use roasted (dark) sesame oil, not light. The roasted version has all the nutty aroma that makes this dish sing.
• Don’t skip the brown sugar. It balances the soy sauce’s saltiness and helps the glaze cling to the broccoli.
• For extra bite, use freshly grated ginger root instead of ground. Start with a tablespoon and adjust to your taste.

Variations

• Toss in a handful of toasted sesame seeds or crushed peanuts right before serving for crunch.
• Add red pepper flakes or a drizzle of chili oil for heat.
• Swap broccoli for broccolini or green beans, adjusting the saute time by a minute or two.