Adjust the heat in this dish as desired by increasing or decreasing the amount of chile. If fresh jalapeño isn’t available, try dried red chiles instead.
Ingredients:
3tablespoons apple cider vinegar
1 tablespoon chicken broth
1 tablespoon tamari or soy sauce
2 teaspoon sucanat or sugar
1 1/2 tablespoons plus 1 teaspoon peanut oil
1 1/2 pounds broccoli (about 1 medium bunch), florets removed, stalk peeled and cut into 1-inch pieces, and steamed for 2 1/2 minutes
1 tablespoon minced fresh ginger
1 tablespoon minced jalapeño chile or 2 whole dried red chiles
Directions:
Mix the vinegar, broth, tamari, and sucanat together in a small bowl.
Heat 1 1/2 tablespoons peanut oil in a large nonstick skillet over high heat until almost smoking. Add the steamed broccoli and cook, stirring every 30 seconds, until fully cooked and heated through, about 2 1/2 minutes.