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
In a large measuring cup or small bowl, mix together the broth, tamari, honey, garlic, ginger, pepper flakes, and cornstarch. Set aside.
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
serves 6 as side dish
- 1 lb broccoli florets
- 1 medium onion, cut into 12 wedges
- 1 red bell pepper, cut into thin strips
- 1 medium zucchini, sliced 1/2 thick or 1 carrot, cut into matchsticks (seasonal)
- 3 cloves garlic, minced
- 1 1-inch piece of ginger, peeled and minced
- 1/4 - 1/2 tsp crushed red pepper flakes, depending on how spicy you like it
- few grinds of black pepper
- 2 Tbs sesame oil, divided
- 3 Tbs tamari (soy sauce)
In a large bowl, toss broccoli, onion, bell pepper, zucchini or carrot, garlic, ginger, crushed red pepper flakes, ground black pepper, and 1 Tbs sesame oil.
Heat wok, or large skillet over medium-high heat (if using the grill, use high flame or hot coals). Determine how many batches you will saute, taking care not to crowd the vegetables, and divide the remaining sesame oil accordingly (example: if sauteing 3 batches, divide the remaining oil into thirds). Saute veggies in sesame oil 2-3 minutes, or until nicely charred and vegetables are crisp tender. Remove to a plate, and continue the process until all the vegetables are done.
Combine all vegetables back into the skillet or wok. Stir in tamari and simmer uncovered*, stirring occasionally, until liquid has evaporated and vegetables are tender, about 2 minutes.
*If you prefer very tender vegetables, you may cover the pan during this process.
Serve hot.
Original Ginger Veggie Stir Fry Blog Post
