Broccoli Stir Fry

Broccoli Stir-Fry

Broccoli Stir-Fry

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   2 Points
Cuisine
  • side dish
Comments
Ingredients
  • 1 tablespoon apple juice or sherry
  • 1 pound broccoli florets
  • 2 teaspoons canola oil
  • 2 carrots cut into matchsticks
  • 1 pound finely-chopped mixed vegetables
  • 1 piece fresh ginger - (1 ½") very thinly sliced
  • 2 garlic cloves thinly sliced
  • 2 tablespoons light or dark soy sauce
  • 2 teaspoons cornstarch or potato starch
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 6 shallots or 1 onion thinly sliced
  • 2 teaspoons sugar or honey
Instructions

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.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.

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.

Add the almonds, sunflower seeds, and sesame oil and stir-fry for 30 seconds.

Pour over the sauce, stirring steadily until the mixture is boiling. Cook for another minute and serve at once.This recipe yields 8 servings.Comments: Bright-green and orange vegetables are nutritious, but avoid preparing them too far in advance or overcooking.

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