This recipe is an adaptation of an old Weight Watchers recipe from the Take-Out Tonight cookbook, which was a stand-by in our household for many years, especially for Asian recipes. Recently I’ve started adapting a lot of old favorite recipes with real food ingredients. This dish is fast and pretty simple, with ingredients you probably have in your real food pantry (or that you’ll want to have on hand! – so go ahead and order them!). If you don’t have sake or rice wine on hand, you can use a dry sherry (which I did this time around) or even a very dry white wine.
- 1/2 C chicken broth (I used my bone broth)
- 3 T sake or rice wine
- 3 T Tarmari sauce
- 1 T arrowroot starch
- 2 t raw honey
- 1 T coconut oil
- 3-4 garlic cloves, minced
- 1 t red pepper flakes
- 2 T sesame seeds
- 1 pound broccoli florets
In a small bowl, whisk together the broth, sake, Tamari, arrowroot starch, honey and pepper flakes and set aside.
Heat a small nonstick pan over high heat and add the sesame seeds. Keep them moving constantly until the seeds are lightly brown and toasted, about 2-3 minutes. Remove from the heat and transfer to a bowl.
Heat a nonstick wok or a large, deep skillet over medium-high heat. Add the coconut oil. Once melted, add the garlic and cook, stirring constantly, until it’s fragrant, about 10-15 seconds. Be careful not to burn it.
Add the broccoli and cook until crisp-tender, about 6 minutes.
Add the broth mixture to the skillet with the broccoli and cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
Remove from heat. Sprinkle with the toasted sesame seeds and toss to combine.