serves 4
- 1 1/2 c vegetable broth
- 1/4 c organic tamari (soy sauce)
- 1/4 c raw honey
- 1 head garlic (about 10-14 cloves), peeled and minced
- 1 1-inch piece of fresh ginger, peeled and minced
- 1/2 - 1 tsp crushed red pepper flakes (depending upon how hot you prefer)
- 1 1/2 Tbs non-GMO cornstarch, such as Rumford
- 4c broccoli florets, cut into bite size pieces
- 1 c red bell pepper, cut into 1-inch chunks
- 1 c pea pods or asparagus, seasonal (cut asparagus into 2-inch chunks)
- 1 carrot, thinly sliced on the diagonal
- 4-5 green onions, sliced into 1 1/2-inch pieces
- 1-3 Tbs quality canola oil, or other quality high-heat oil of your choice
- 2 cups hot cooked brown rice
- 4-6 Tbs chopped peanuts, optional
Combine the broccoli, bell pepper, pea pods or asaparagus, carrot and green onions in a large bowl.
Heat wok or large skillet over medium high heat. Pour 1 Tbs oil into wok or skillet, then quickly begin to saute the vegetables in batches for about 2-3 minutes, adding 1 Tbs more oil for each new batch.
Replace all the vegetables to the wok or pan. Stir the broth mixture well and pour it over the vegetables. Stir to incorporate and simmer uncovered for 3-5 minutes or until sauce thickens and vegetables are just tender.
Serve over hot cooked brown rice. Top with chopped peanuts, if desired.
Original Broccoli with Garlic Sauce blog post
