Broccoli Stir Fried with Orange, Ginger and Pine Nuts
1 bunch broccoli
¼ cup pine nuts
1 tablespoon vegetable oil
¼ cup orange juice
1 teaspoon hoisin sauce
1 teaspoon cornstarch
2 cloves of garlic, minced
1 tablespoon ginger, minced
1 teaspoon rice wine vinegar
Cut broccoli stems in half.
Peel stems to the base of the floret then set aside.
In a large pot of boiling water, blanch broccoli for 3 minutes then immerse in ice water.
Heat a large skillet over medium heat.
Add pine nuts, stirring, until golden.
Transfer to small bowl and set aside.
Heat oil in same pan over medium-high heat.
Stir-fry broccoli for 2 minutes. Add minced garlic and ginger, saute 2 minutes.
Meanwhile, whisk together orange juice, hoisin sauce, cornstarch and vinegar then pour into pan.
Cook, stirring, until sauce has thickened and broccoli is glossy and coated, about1 minute.
Sprinkle with toasted pine nuts.
THE LOVE: Don’t drain all the water from your broccoli before you add it to the skillet. The extra water will steam away and leave your broccoli fork tender.
one year ago: spaghetti with grape tomato and Spring chives
two years ago: vegetable stir-fry
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