Chinese-Style Stir-Fried Broccoli, Carrots and Leeks

cooking.nytimes.com
serves 4-6
Ingredients

• 1 bunch broccoli
• 3 medium carrots, scraped
• 3 medium leeks, white part only (or one large one)
• 1 tablespoon peanut oil
• 1 teaspoon finely minced garlic
• 1 teaspoon finely minced ginger
• 2 tablespoons chicken broth
• 1 tablespoon sesame seeds
• 1 teaspoon light soy sauce
• 1 teaspoon sesame oil

Preparation

1. Trim the broccoli, discarding thick stems and leaves. Cut into flowerets. Slice carrots and leeks thinly.
2. In a wok or large saute pan, heat the peanut oil. Add minced garlic and ginger and stir-fry briefly to flavor the oil. Add broccoli, carrots and leeks and toss briefly to mix well. Add chicken broth, cover and cook for 3 minutes over medium heat. Remove cover, raise heat, and cook, stirring constantly, for 5 minutes, until vegetables are tender.
3. While vegetables are cooking, toast sesame seeds in a separate saute pan until they are golden brown. Set aside.
4. When vegetables are done, add soy sauce and mix well. Remove from heat, turn into a warm serving bowl and sprinkle with sesame seeds and sesame oil. Serve immediately.

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