Ingredients
1/4 cup orange juice
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 1/2 teaspoons brown sugar
1/4 teaspoon red pepper flakes
1 1/2 teaspoons cornstarch
3 cloves minced garlic
2 teaspoons minced fresh ginger
2 teaspoons sesame seeds
2 teaspoons vegetable oil
2 1/2 pounds broccoli florets cut into 1-inch pieces; stems trimmed, peeled (see note), and sliced into 1/4-inch rounds
Instructions
1. Whisk orange juice, soy sauce, 2 teaspoons sesame oil, brown sugar, pepper flakes, and cornstarch in medium bowl. Combine garlic, ginger, and remaining 1 teaspoon sesame oil in small bowl.
2. Toast sesame seeds in large nonstick skillet over medium heat until golden, about 8 minutes, shaking pan frequently. Transfer sesame seeds to plate.
3. Heat vegetable oil in now-empty skillet over medium-high heat until just smoking. Add broccoli and stir-fry for 30 seconds. Add 1/2 cup water, cover, and cook over medium heat until broccoli is tender-crisp, 2 to 4 minutes. Transfer to serving bowl and tent with foil. Add garlic mixture to empty skillet and cook over medium-high heat until fragrant, about 30 seconds. Add orange juice mixture and cook until sauce thickens and coats back of spoon, about 1 minute. Pour sauce over broccoli and sprinkle with sesame seeds. Serve.
