Cut the broccoli into bite sized florets
Heat the oil in a heavy wok or cast-iron skillet
When the oil is hot (test by adding a small floret to the pan, if it sizzles, it's ready) add the broccoli and toss to coat in the oil. Continue tossing for approximately 6 to 8 minutes, or until just fork tender. (See Note)
Pour the teriyaki sauce over the broccoli and toss to coat.
You can use olive oil if you don't have sesame oil, but the flavor will not be the same.
Don't overcook the broccoli, it should be crisp, not mushy.
Store covered in the refrigerator for up to 4 days.
Serving: 1cup | Calories: 90kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 33mg | Potassium: 320mg | Fiber: 3g | Sugar: 2g | Vitamin A: 631IU | Vitamin C: 90mg | Calcium: 48mg | Iron: 1mg