Notes:

The ginger must be chopped *very* finely, and cooked longer than you may expect, since we are cooking it in water rather than oil.

This recipe was invented by two friends of mine, and changed to fat free by me. 1/2 tsp sesame seeds has 1.2g fat, and the whole of this dish has 109 C, giving it 10% OFF (calories from fat).

Preparation:

Heat a small nonstick saucepan, then add the seeds and toast over a low heat, shaking occasionally, until browned but not burnt. Set aside.

Cut the broccoli into small bitesize pieces, keeping a 2cm - (3/4 inch) long stem on each piece (you don't want to waste too much stem, but you don't want separate pieces of just stem).

Heat water in the pan then boil the broccoli until softened to liking. Drain, reserving the water.

Heat 1 cm - 1/2 inch) reserved broccoli water in the pan and add the stock powder if using. Add the ginger and simmer briskly for 10 minutes, stirring occasionally and adding a little more broccoli water as needed. Aim to end up with very little water.

Return the broccoli and the toasted seeds to the pan and heat through over a low heat for 5 minutes, stirring occasionally to coat the broccoli with the flavours.

Serve hot, cold or at room temperature, with noodles or rice.

Servings: 2
Source: Kate Pugh
Submitted by: Recipe Group Member
Date: Jan 20, 1998

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