Broccoli And Water Chestnuts In Citrus-Ginger Sauce

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Broccoli And Water Chestnuts In Citrus-Ginger Sauce

 

2 pounds broccoli, washed well

2 tablespoons safflower oil

2 tablespoons minced ginger

1 tablespoon minced garlic

1 6 oz. can water chestnuts, drained well

3/4 cup orange juice

1/4 cup water

2 tablespoons tamari

1 tablespoon cornstarch or arrowroot

1 teaspoon toasted sesame oil

1 teaspoon unbleached cane sugar

2 tablespoons orange zest

 

Begin by cutting the tops off the broccoli, then cut them into small florets,

and set aside. Peel the stems of the broccoli, removing and discarding any tough

parts; cut the stems in half lengthwise, and then thinly slice them.

In a wok or large non-stick skillet, stir-fry the sliced broccoli stems in the

oil for 3 minutes. Add the reserved broccoli florets, ginger, and garlic, and

stir-fry an additional 3 minutes or until crisp tender. Add the water chestnuts

and stir-fry for an additional 1 minute.

In a small bowl, combine the orange juice, water, tamari, cornstarch, toasted

sesame oil, and sugar, and whisk well to dissolve the cornstarch. Add the orange

juice mixture to the wok, along with the orange zest, and cook stirring

constantly until sauce has thickened.

Transfer to a large bowl or platter for service.

Makes 6 to 8 servings.

Calories 64, Fat 4 Carbs 7 g, Sodium 20 mg, Fiber 2 g.

 

 

 

 

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