Chinese-Style Stir-Fried Broccoli, Carrots and Leeks

servings: 4 to 6

1 bunch broccoli
3 medium carrots, scraped
3 medium leeks, white part only
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


Trim and cut the broccoli. Slice carrots and leeks thinly and slick broccoli stems to match carrots

In a wok or large sauté 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.

While vegetables are cooking, toast sesame seeds in a separate sauté pan until they are golden brown. Set aside.

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.