• 1 bunch fresh broccoli
• 2 tablespoons sesame seeds
• 3 tablespoons vegetable oil
• 2 teaspoons minced garlic
• 1/2 cup sliced water chestnuts
• 3 tablespoons white wine
• 3 tablespoons soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon sugar

Trim and coarsely chop the broccoli florets and stems. Toast the sesame seeds in a hot wok or skillet. Remove the seeds. Add the oil to the wok and heat at 325 degrees for 3 minutes. Add the garlic and stir-fry briefly. Add the chopped broccoli stems and stir-fry for 5 minutes. Stir in the broccoli florets, water chestnuts, wine, soy sauce, salt and sugar. Cook, covered, for 5 minutes longer. Sprinkle the toasted sesame seeds over the top.

Yield: 5 to 6 servings.

Recipe adapted from Southern and Then Some, a cookbook of the Alabama Farmers Cooperative, Inc.