This versatile recipe gives a delightful Asian flair to healthy vegetables with a simple sauce anyone can make. Instead of broccoli, try it with Brussels sprouts, carrots, or artichokes.
¼ pounds broccoli 1 halved and thinly sliced yellow onion, (1 1/2 cups)
1/2 cup chicken stock low-sodium chicken broth, or water
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
1 teaspoon dark sesame oil
3/4 teaspoon cornstarch
2 teaspoons water
1 tablespoon rice vinegar
1 tablespoon Bragg's Liquid Aminos.
- Cut the florets off the broccoli and set aside. Peel the broccoli stems and slice 1/2 inch thick.
- In a 12-inch skillet, put the onion, stock, sesame oil and ginger to a boil over moderate heat. The, add the broccoli stems, lower the heat, cover, and simmer until the broccoli stems are slightly tender but still firm. Bring the florets, cover, and simmer for 3-4 minutes longer or until both stems and florets are crisp-tender.
- Simultaneously, make a mixture of cornstarch, water, vinegar, and liquid aminos. Stir and pour it over the broccoli, boil, cook and stirred for 1 minute or until the sauce has thickened. Serve hot.
Preparation time: 13 minutes.
Cooking time: 10 minutes.