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Sauteed Broccoli & Red Onions, with Soy Sauce, Chicken Glace, & Toasted Sesame Seeds

I often cook broccoli and onions this way at home. I appreciate the flavors of soy sauce and sesame oil, as well as the richness and mouthfeel provided by the reduced chicken glace.
If you prefer a vegetarian version, simply omit the chicken glace or homemade chicken stock and substitute for about 2 Tbsp of your finest, homemade vegetable stock.

Ingredients

  • 1 medium-sized head of broccoli, major bottom section of core removed, remaining broccoli florets with some core cut into thin spears (*The spears can be up to 2” long, but try to keep them no wider than 1/4” thick at their thickest part of the stem, given the high heat used in the cooking method. You are trying to cut relatively small broccoli spears that are thin, and cut into a final size where you could eat each individual spear on a fork, in a single, large mouthful. )
  • 3 Tbsp sunflower seed oil, (or vegetable oil)
  • 1 red onion, (sliced into thin 1/8” slices)
  • ¼ tsp kosher salt
  • 2 Tbsp chicken glace, ( or 2 cups of homemade chicken stock reduced to 2 Tbsp)
  • 1-2 Tbsp soy sauce, (or to taste)
  • 1 tsp sesame oil
  • 1 Tbsp black & white sesame seeds, (toasted, for garnish)

Instructions 

  • Heat large saute pan on high heat.
  • Add vegetable oil and wait until the oil is nearly smoking.
  • Add the small broccoli spears, and lower the heat to medium-high.
  • Shake the pan to coat the spears in the very hot oil.
  • Stir occasionally every few minutes to encourage even browning.
  • After 5 minutes of cooking, increase the heat to high, and add the red onions and kosher salt.
  • Cook until the onions and broccoli are cooked through, but still have a small amount of bite and are not soft and mushy.
  • Add the chicken glace, and wait until the vegetables absorb the liquid.
  • Turn off the heat and remove pan from heat.
  • Add soy sauce to taste.
  • Add the sesame oil and stir to combine.
  • Taste and add more soy sauce if desired.
  • Serve hot, garnished with the toasted sesame seeds.

Notes

*From the more technical culinary school perspective, you would achieve 1 Tbsp of glace by reducing 1 cup of chicken stock down to 1 Tbsp, but don’t worry if you start with only a cup or a half a cup of stock and reduce down to 2-3 Tbsp—the end result is still going to taste great. Storebought stock won’t do the same thing here in terms of the richness and mouthfeel, but you can certainly use that as a substitute.
This side dish tastes great re-heated, although the broccoli and onions will lose their original crunchiness. The leftover vegetables taste great as leftovers when thrown on top of some white rice with a poached egg or two and topped with a bit of Sriracha. Makes for a wonderful dinner.
This is also just another good reason to always keep some collagen-heavy, reduced homemade chicken stock (glace) on-hand in your freezer for when you need it.
Start buying whole, fresh chickens and breaking them down at home. Use the bones to make your own homemade beautiful chicken stock, which you can freeze and use whenever you want it. You will save money overall, and have the best chicken stock on the entire block.