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Broccoli Oriental

Healthy.Eater's picture
  Broccoli 1 1⁄4 Pound (1 Bunch)
  Yellow onion 1 Large, halved and thinly sliced
  Chicken stock/Low sodium chicken broth / water 1⁄2 Cup (8 tbs)
  Dark sesame oil 1 Teaspoon
  Grated fresh ginger/1/4 teaspoon ground ginger 1 Teaspoon
  Cornstarch 3⁄4 Teaspoon
  Water 2 Teaspoon
  Rice vinegar 1 Tablespoon
  Reduced sodium soy sauce 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)

1 Cut the florets off the broccoli and set aside.
Peel the broccoli stems and slice 1/2 inch thick.
In a 12 inch skillet, bring the onion, stock, sesame oil, and gingerto a boil over moderate heat.
Add the broccoli stems, Lower the heat, cover, and simmer for 3 minutes or until the broccoli stems are slightly tender but still firm.
Add the florets, cover, and simmer 3 to 4 minutes longer or until both stems and florets are crisp-tender.
2 Meanwhile, in a small bowl, stirtogetherthe cornstarch, water, vinegar, and soy sauce.
Pour the mixtureoverthe broccoli, bringtoa boil, and cook, stirring, for 1 minute or until the sauce has thickened.

Recipe Summary

Difficulty Level: 
Side Dish

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