Stir Fry Sesame Broccoli, a quick, easy, delicious and nutritious asian inspired side dish.
I think I may have already mentioned (more than a few times) the fact that we’re trying to be a bit healthy for the new year over in my household. I’m pretty proud of the fact that we’ve still got a few boxes of Christmas chocolates unopened in the cupboard ready for when we need a little treat (which we do every now and again and they taste all the yummier for waiting!). Normally they would have been gobbled up before the New Year.
As part of our healthy efforts I’ve been adding more and more veggie side dishes to our dinners. It means we still get to eat lots but it is all healthy stuff. But lets face it, veg is OK but it’s a bit boring isn’t it? If I find food boring then it’s pretty much guaranteed that I’ll head off to the kitchen in search of something a bit more interesting.
So I’ve been trying to add a bit more flavour to our vegetables to make us want to eat more of them rather than stocking up on the meat and pasta (or secret Christmas chocolate stash!).
This stir fry sesame broccoli is one of our current favourites. I adore sesame – sweet food, savoury food, it goes with everything. I made a batch using a whole broccoli when it was just me at home so I could take these photographs and ate the lot (and nothing else) for my lunch.
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Stir Fry Sesame Broccoli
INGREDIENTS
- 1 head of broccoli - about 350g including stalks
- 2 tsp vegetable oil
- 2 tsp toasted sesame oil
- 1 tbsp sesame seeds
INSTRUCTIONS
- Prepare the broccoli by chopping it into small florets. Discard the stalks (you can always use them to make soup).
- Heat the vegetable oil (2 tsp) in a wok.
- Once the oil is sizzling hot add the broccoli and fry for about 3 minutes, keep it moving to ensure it doesn't burn.
- Add the sesame seeds (1 tbsp) and fry for another minute.
- Turn off the heat, add the toasted sesame oil (2 tsp) and toss the broccoli in the oil until it is coated.
- Serve.
NOTES
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Free From/Suitable For…
- Suitable for Vegetarians and Vegans
- Gluten-Free
- Dairy-Free
- Egg-Free
- Corn-Free
- Nut-Free
- Soy-Free
The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.
Nia says
Discard the stalks? Never. If they are thick, trim them and slice thinly, otherwise just slice them smaller and toss them in with the florets.
Eb Gargano says
Yum! This looks fab! I love green veg with Asian flavours – such a great combination. Your comment about having a whole head of broccoli for lunch made me laugh – that’s exactly what I did with my mammoth sprout post, back in December – I just ate sprouts for lunch – only it went on for about 3 days!!! Eb x
Charlotte Oates says
Ooh I could happily eat a big plate of roasted sprouts for lunch too 🙂
Dave says
Awesome. You know this is my kind of recipe right? 😉
Charlotte Oates says
Glad you like the look of it, every now and again I have to put down the cake and add some vegetables into my diet 😉
Sarah James says
I’ve got a couple of plants in my veg patch, they’re really easy to grow. No sign of sprouts yet but hopefully March time & I’ll let you know how I get on x
Charlotte Oates says
Fingers crossed for you. Watch out for caterpillars, friends of mine tried to grow some once but those baby butterflies got to them before they had a chance to eat any!
Sarah James @ Tales From The Kitchen Shed says
Well done Charlotte, we’ve eaten all our Christmas chocolates. Feeling like I need a detox. Your stir fry broccoli looks delicious & I love sesame seeds, going to try this when my purple sprouting broccoli is ready.
Charlotte Oates says
Are you growing your own? I hope you enjoy it when you try it x