Friday, 21 October 2016

Broccoli with Orange-Ginger Sauce

You would think between the list of ingredients and the technique that this would seem a bit like Chinese cooking, but I can't say that I think it does. Good though, and a nice change from steamed broccoli. Serve it with chicken, fish, beef, or really, with all kinds of things. It's surprisingly versatile. 

4 servings
15 minutes prep time

Broccoli with Orange-Ginger Sauce

Make the Sauce:
about 1/4 teaspoon finely grated orange zest
the juice of 1 large Navel orange (about 2/3 to 3/4 cup)
1 teaspoon arrowroot or cornstarch
1 large clove of garlic
1 tablespoon finely grated ginger
1 tablespoon soy sauce
1 teaspoon toasted sesame oil

Wash the orange, and grate a little of the zest into a small mixing bowl. Mix in the remaining ingredients, making sure the starch is well dissolved. Set aside until needed.

Cook the Broccoli:
1 bunch (2 heads) broccoli
1 tablespoon mild vegetable oil
1 cup water

Cut the stems from the broccoli and use them for something else. Cut the remainder into bite-sized florets.

Heat the oil in a large skillet over high heat and add the prepared broccoli florets and the water. Cook for about 5 minutes until the broccoli changes colour to a bright green - stir often - and the water has evaporated. At this point, stir up the sauce well and pour it over the broccoli. Stir constantly as it cooks and thickens. Once it has thickened, about 2 minutes, transfer the broccoli and its sauce to a serving dish.

2 comments:

MMeadows said...

Thanks for this recipe! Sounds yummy and (good) different. For some reason I think I would sprinkle with toasted almond slivers.

Ferdzy said...

Toasted almond slivers would be excellent!