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1 1/2 pounds of broccoli, approximately 1 large bunch, broken down and separated into stem pieces and florets. *See notes.
2 tablespoons peanut oil, or other high smoke point oil
1 batch Homemade Teriyaki Sauce
Optional toppings: white or black sesame seeds, red pepper flakes.
Heat a large wok, skillet, or saute pan over high heat.
Add the peanut oil, and swirl to coat the pan. Once the oil begins to smoke, add the broccoli stems. Cook, stirring constantly for 1 minute then add the florets and cook until browned around the edges, about 2 more minutes.
Add 2 tablespoons of water to steam the broccoli, and cook, stirring constantly, until tender, and the water has evaporated, about 2 minutes more.
Add the desired amount of Homemade Teriyaki Sauce to the broccoli and toss to coat. I usually start with 1/2 cup of sauce and work up from there depending on how saucy you like your Teriyaki dishes.
Serve immediately with steamed brown or white rice, extra Teriyaki sauce for drizzling over rice, and optional toppings if desired.
Cut the broccoli crown as near to the crown as possible. The crown should split into a few very large florets. To create bite-size pieces, cut through each floret's stem until the pieces are uniform in size. This will ensure that they all cook in the same amount of time.
Remove any leaves and peel the broccoli stalks with a vegetable peeler to remove the tough outer skin. Cut off the tough bottom 1-inch of the stem and discard it. Cut the remaining stem into bite-sized pieces.
Rinse the stems and florets under running water to remove any dirt or grit. Keep the stems and broccoli florets separate because the stems take longer to cook than the florets.
Keywords: broccoli, broccoli stir fry, broccoli stirfry, teriyaki sauce, refined sugar free, prunes, prune puree