Broccoli and Water Chestnuts in Citrus-Ginger Sauce

 
2 lbs. broccoli, washed well
2 T. safflower oil
2 T. ginger, minced
1 T. garlic, minced
1 - 6 oz. can water chestnuts, drained well
3/4 cup orange juice
1/4 cup water
2 T. tamari
1 T. cornstarch or arrowroot
1 t. toasted sesame oil
1 t. unbleached cane sugar
2 T. orange zest
 

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.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett