Broccoli with Citrus-Ginger Sauce

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Broccoli with Citrus-Ginger Sauce

 

1 lg. bunch broccoli, washed

2 T. safflower oil

2 T. ginger, minced

1 T. garlic, minced

3/4 cup fresh orange juice

1/4 cup water

2 T. tamari

1 T. cornstarch or arrowroot flour

1 t. toasted sesame oil

1 t. unbleached cane sugar

2 T. orange zest

 

Cut 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 4 minutes or until crisp tender. 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. Can be served

atop rice, if desired or as a side. Serves 3 to 5.

 

 

 

 

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