Cut broccoli florets into pieces about 1 inch. If using the stalk cut into thin slices.
Place broccoli into steamer basket and place over a pot of boiling water.
Steam for 3 minutes, poke a stem with a knife. If not tender yet, cook for a minute or so longer then check again.
While cooking, mix together the oils, garlic and ginger.
When broccoli is tender, place into a mixing bowl. Drizzle the oil over the broccoli. Add salt and pepper to taste. Then toss broccoli to coat the broccoli evenly with the oil.
Transfer to serving bowl. Sprinkle with sesame seeds and drizzle with chili oil if desired.
Tips for BEST results:Buy broccoli close to time you plan to prepare. It’s ok to buy a few days before and store unwashed in the refrigerator wrapped in plastic.Trim those stalks and cut them into small pieces. I personally like this recipe with the florets, but I also don’t like to waste and they still taste great if properly prepared. You want them in smaller pieces so they cook to tender in the same amount of time as the florets.Use fresh ginger and garlic. The flavor is just better. Don’t overcook the broccoli. It’s best when it still has a little “bite” or “crunch” to it. Steaming broccoli rather than boiling it in water helps to reserve much of the nutrition in the broccoli. When cooked in water, many nutrients are lost in the water.Trim the florets of broccoli as needed to have similar sized pieces so they cook in the same amount of time.