2 tablespoons white miso 1 tablespoon grated fresh ginger 1 teaspoon pure maple syrup or honey 1 teaspoon toasted sesame oil ½ teaspoon reduced-sodium tamari or soy sauce ½ teaspoon rice vinegar Pinch of white pepper 2 tablespoons peanut or canola oil 8 cups broccoli florets 3 tablespoons water 2 teaspoons sesame seeds, toasted 1 scallion, sliced
Whisk miso, ginger, maple syrup (or honey), sesame oil, tamari (or soy sauce), vinegar and white pepper in a small bowl. Place near the stove.
Heat peanut (or canola) oil in a flat-bottomed wok or large skillet over high heat.
Add broccoli and cook, stirring occasionally, until starting to brown, about 2 minutes.
Add water and cover. Cook until the broccoli is tender, 2 to 3 minutes.
Add the miso mixture and toss to coat the broccoli. Serve topped with sesame seeds and scallion.
A touch of maple or honey balances the flavor of umami-laden miso while thickening the sauce to coat this stir-fried broccoli.