Using up: a head of broccoli, and some of a tin of roast salted almonds we found in the depths of the cupboard
Chopped the florets off the broccoli, and then sliced the stalk into rounds about 1/2″ thick. Blanched for about 4 minutes.
Mince up garlic and ginger, chopped an onion. Put some groundnut oil in the wok (not too much – I’m trying to cut down on oil and salt and stuff [sob]). Added a teaspoon or so of sesame seeds when it was hot, then the garlic / ginger / onion. Stirred them about until they were looking cooked, then added the broccoli and almonds; about 2 tablespoons of almonds, I would guess. Then added a goodly sloosh of shoyu, and a little water.
Boiled up some egg noodles to go with it – stirred them all round in the wok together before service. Quick, light, lovely.