Broccoli Stir-Fry
By: Anonymous
Published: Thursday, February 11, 2010 - 6:39am

Ingredients




2 tablespoons light or dark soy sauce
2 teaspoons cornstarch or potato starch
2 teaspoons sugar or honey
1 tablespoon apple juice or sherry
1 tablespoon rice vinegar
2 teaspoons canola oil
6 shallots or 1 onion thinly sliced
2 garlic cloves thinly sliced
1 piece fresh ginger - (1 ½") very thinly sliced
2 carrots cut into matchsticks
1 pound broccoli florets
1 pound finely-chopped mixed vegetables
(such as fava beans, fennel, cup unblanched almonds and sunflower seeds
2 teaspoons sesame oil

Preparation

1 Combine the soy sauce, cornstarch, sugar, juice, and vinegar in a measuring cup and mix until smooth. Add enough water to make 1 cup, stir, and set aside. 2 In a large skillet or wok, heat the canola oil until sizzling hot. Add the shallots and garlic and stir-fry for 3 to 4 minutes. 3 Add the ginger, carrots, and broccoli. Then add the mixed vegetables, ensuring that leafy vegetables, such as bok choy, napa, or bean sprouts, are added last. Stir-fly for 4 to 5 minutes. If the mixture looks too dry, cover and reduce the heat for 1 to 2 minutes. 4 Add the almonds, sunflower seeds, and sesame oil and stir-fry for 30 seconds. 5 Pour over the sauce, stirring steadily until the mixture is boiling. Cook for another minute and serve at once. 6 This recipe yields 8 servings. 7 Comments: Bright-green and orange vegetables are nutritious, but avoid preparing them too far in advance or overcooking.