1 bunch fresh broccoli (about 1 1/2 lb.)
2 tbsp. sesame seeds
3 tbsp. vegetable oil
1 clove garlic, minced
1/2 lb. fresh mushrooms, sliced
2 tbsp. white wine, wine vinegar or water
2 tbsp. soy sauce

Trim outer leaves and ends from broccoli; cut off flowerettes and set aside; slice stalks thinly. Heat sesame seeds in large skillet or wok over medium heat, shaking pan constantly, just until lightly toasted; pour into small dish. Heat oil in same skillet over medium-high heat; stir in garlic; cook 15 seconds. Add sliced stalks; stir-fry 4 to 5 minutes; stir in mushrooms, wine and soy sauce. Add flowerettes; cover. Lower heat; steam 3 to 4 minutes, stirring once or twice until broccoli is crisp-tender. Turn into serving dish; sprinkle with sesame seeds. 6 servings.