1 tbsp olive oil
1 tbsp sesame oil
2 tbsp finely sliced peeled fresh ginger
2 tbsp slivered almonds
2 garlic cloves, thinly sliced
1 bunch broccoli, cut into 1 inch florets, stems peeled and cut into 1/4 inch thick slices
1/4 cup chicken broth
1 tbsp soy sauce
1 tbsp white wine vinegar
- Heat oil in skillet over medium high heat. Cook ginger, almonds and garlic in oil about 3 minutes, until golden. Transfer mixture to a paper towel to drain.
- Add broccoli to skillet and cook until crisp tender, about 5 minutes. Stir in chicken broth, soy sauce, and vinegar. Bring to a boil and cook until liquid is almost evaporated. Toss the broccoli with ginger mixture before serving.