Broccoli And Water Chestnuts In Citrus-Ginger Sauce

Recipe Ingredients

2 lbs	908g / 32oz	Broccoli - washed well
2 tablespoons	30ml	Safflower oil
2 tablespoons	30ml	Minced ginger
1 tablespoon	15ml	Minced garlic
1		Water chestnuts - (6 oz) - drained well
3/4 cup	177ml	Orange juice
1/4 cup	59ml	Water
2 tablespoons	30ml	Tamari
1 tablespoon	15ml	Cornstarch or arrowroot
1 teaspoon	5ml	Toasted sesame oil
1 teaspoon	5ml	Unbleached cane sugar
2 tablespoons	30ml	Orange zest

Recipe Instructions

Begin by cutting the tops off the broccoli, then cut them into small florets, and set aside. Peel the stems of the broccoli, removing and discarding any tough parts; cut the stems in half lengthwise, and then thinly slice them.

In a wok or large non-stick skillet, stir-fry the sliced broccoli stems in the oil for 3 minutes. Add the reserved broccoli florets, ginger, and garlic, and stir-fry an additional 3 minutes or until crisp tender. Add the water chestnuts and stir-fry for an additional 1 minute.

In a small bowl, combine the orange juice, water, tamari, cornstarch, toasted sesame oil, and sugar, and whisk well to dissolve the cornstarch. Add the orange juice mixture to the wok, along with the orange zest, and cook stirring constantly until sauce has thickened.

Transfer to a large bowl or platter for service.

This recipe yields 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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