Separate the broccoli heads into small florets, and peel and diagonally slice the stems. Blanch in boiling lightly salted water for 30 seconds, drain well and cool rapidly under cold running water; drain thoroughly.

Heat the oil in a large non-stick frying pan or wok, add the garlic and ginger and stir-fry for 2-3 seconds.

Add the blanched broccoli and cook for 2 minutes. Sprinkle over the sesame oil and stir fry for a further 30 seconds.

Spoon into a warmed serving dish and serve immediately.