Stir-fried broccoli with garlic sauce

Remove the florets from the broccoli stalk and chop into semi-large bite-size pieces, slicing halfway through each floret and pulling it apart.

Keep the stalks for soups or broth; the inner core can be eaten raw once the outer layer is removed.

Grate the garlic and the ginger and set aside.

Mix soy sauce, dark soy sauce, cane sugar, toasted sesame oil, potato starch and water for the stir-fry sauce and set aside.

Heat a non-stick pan over medium heat with the avocado oil, add the broccoli and sear undisturbed 2 to 3 minutes.

Toss and sear another 2 to 3 minutes without overcrowding the pan, then set the broccoli aside.

Turn the heat down to medium-low, add the chili oil, then the garlic and ginger, and cook gently 2 to 3 minutes to infuse the oil.

Return the broccoli, raise the heat to medium and saute about a minute.

Add the stir fry sauce and put a lid on immediately; steam 30 to 45 seconds.

Stir to coat, plate, and sprinkle with white sesame seeds.