Ingredients

  • 300 grams (approx) peeled & cleaned shrimp
  • 1 Tbsp sesame seeds (optional)
  • 1/2 cup fish stock (or vegetable stock)
  • 1 Tbsp soy sauce
  • 1 Tbsp dark sesame oil (optional)
  • Olive oil
  • 1/2 kg broccoli florets, rinsed, patted dry, cut into bite-sized pieces
  • 2 cloves of garlic, minced (about 1 Tbsp)
  • 1 Tbsp minced fresh ginger

Preparation

Toast sesame seeds by first heating a small, stick-free sauté pan on medium heat. Add the sesame seeds and jiggle the pan so they spread out in a single layer. Let them cook until lightly browned, stirring occasionally, about 3-5 minutes. Do not walk away from them while cooking, as once they start to brown they can easily burn. Once lightly toasted remove from heat and put into a small bowl, set aside. Mix the stock, soy sauce, and dark sesame oil together in a small bowl, set aside. Heat 1 Tbsp of oil in a large, covered sauté pan on medium high heat. Add the broccoli florets, stir to coat the florets with the oil, Sauté for about a minute. Clear a space in the middle of the broccoli and add the ginger and garlic. Add a little more oil to the ginger and garlic (about a teaspoon) and sauté for half a minute, stirring just the garlic and ginger, until fragrant. Then stir the garlic and ginger in with the broccoli. Add stock mixture to the pan. Bring to a simmer, reduce the heat and cover. Let cook for 2-3 minutes, until broccoli is still firm, but can be pierced with a fork – uncover and add shrimp and cook until tender. Remove from heat. Remove broccoli & shrimp with a slotted spoon to a bowl. Return pan to heat, increase heat to high and boil down the liquid until just a couple tablespoons remain. Turn off heat, return broccoli to the pan, add the toasted sesame seeds, toss with the liquid. Put into a serving bowl.