Stir-Fried Broccoli with Orange Sauce
A tasty slightly thickened orange sauce provides bold flavor to this quickly stir-fried broccoli. The ginger perfectly blends with the orange sauce and the broccoli to make a great side dish.
Ingredients:
Orange Sauce:
1 small orange, zested to yield 1 1/2 teaspoons zest, juiced to yield 3 tablespoons juice
1/4 teaspoon succanat or honey
1 1/2 tablespoons chicken broth
2 teaspoons soy sauce
Salt
1/2 teaspoon organic cornstarch or kudzu
Broccoli and Remaining Ingredients:
1 1/2 pounds broccoli
Salt
2 tablespoons vegetable oil, plus 1/2 teaspoon
1 small chippolini onion, peeled and sliced
1 medium clove garlic, minced
1 teaspoon minced fresh ginger
Directions:
For the sauce: Mix all ingredients in small bowl; set aside.
Rinse broccoli and separate stalks from florets at points where floret stems meet stalk. Peel stalks by trimming away one-eighth inch of outer peel. Cut in half lengthwise and then into bite-size pieces. Separate florets into smaller sections and, if desired, peel stems.
Bring 1 inch water to boil in 11 or 12 inch saute pan. Season with 1/2 teaspoon salt or to taste. Add broccoli stalks, then place florets over stalks, making sure florets don’t sit in water. Cover and simmer 3 to 4 minutes. Drain and set aside.
Reheat pan over high heat. When pan is very hot, add 2 tablespoons oil; turn pan so bottom is evenly coated. When oil starts to smoke, add onions and stir-fry until fully cooked, about 3-5 minutes. Add the broccoli and stir-fry until fully cooked and heated through, about 1 1/2 minutes. Push broccoli and onions to sides to make a center well. Add garlic and ginger, then drizzle remaining oil over these ingredients. Stir to combine; add sauce and stir until it completely coats broccoli and thickens slightly. Serve hot. Serves 4.