Stir-fried broccoli with garlic sauce

Remove the florets from a large broccoli stalk and cut them into semi-large bite-sized pieces, slicing each floret halfway and pulling it apart.

Grate 2 to 3 garlic cloves and a small piece of ginger; set aside.

Mix the sauce: 1 tbsp soy sauce, 1 tsp dark soy sauce, 1 tsp cane sugar, a splash of toasted sesame oil, 1 tsp potato starch and about 2 tbsp water. Set aside.

Heat a non-stick pan over medium heat with 1 tsp avocado oil; lay in the broccoli and let it sear undisturbed 2 to 3 minutes for colour.

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

Turn the heat to medium-low, add 2 tsp chili oil, then the garlic and ginger; cook gently 2 to 3 minutes so they flavour the oil.

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

Add the stir-fry sauce, cover with a lid immediately and steam 30 to 45 seconds.

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