1) Cut the broccoli into florets on the small side for faster cooking. Save the stems for another dish or soup stock. Give the coriander a mash in a mortar with a pestle, or if you’re me, in a shallow bowl with the bottom of a glass; a coarse crush is what we’re looking for here. If you have whole almonds on hand, chop about 12 of them for slivered almonds. Crush and mince the garlic, and grate the ginger. Remember, freezing the ginger in advance makes it a bazillion times easier to grate.
2) Combine, in a small bowl or glass measuring cup, red wine vinegar, soy sauce, sesame oil, and tahini. (If you’re using sesame seeds, sprinkle them on as a garnish.) Wisk to combine and set aside.
3) In a large, heavy-bottomed skillet or wok, heat the olive oil over medium heat; add the coriander and almonds, and stir until the almonds are golden-brown, about 1 minute.
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