Instructions: Separate the broccoli heads into small florets and peel and slice the stems.

Blanch the broccoli pieces in a large pot of boiling salted water for several minutes and then immerse them in cold water.

Drain thoroughly.

Heat the oil in a large wok or frying pan.

When it is moderately hot add the ginger shreds and salt. Stir fry for a few seconds and then add the blanched broccoli.

If it seems dry add a few tablespoons of water.

Stir fry at a moderate to high heat for 4 minutes until the broccoli is thoroughly heated through. Add the sesame oil and continue to Stir fry for 30 seconds and the broccoli is ready to serve.

Broccoli as it is known in the West is differernt from the Chinese variety.

The Western variety is often considered to combine the best features of cauliflower and asparagus and its distinctive flavour is milder than the Chinese type.

It goes well with many seasonings but ginger is one of its most congenial companions.

After stir frying this dish let it cool and serve it at room temperature so it is particularly suitable for summertime.

Serves 2

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