Broccoli stems and florets are cooked with shallots, sliced almonds, and a simple homemade stir-fry sauce.
Course dinner, lunch, side
Cuisine Asian, low waste, vegetarian
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4people
Author Stephanie McKercher, RDN
Ingredients
Sauce:
¼cupsoy sauceor gluten-free tamari
1tablespoonrice vinegar
1tablespoonsesame oil
1tablespoonhoneyor maple syrup for vegan
2clovesgarlic,minced (1 teaspoon)
2teaspoonsgrated ginger
Stir-fry:
1poundbroccoli,florets and stems (5 ½ cups)
3tablespoonsgrapeseed oilor cooking oil of choice
1small shallot,sliced
¼cupsliced almonds
Optional garnish:
Green onions,sliced on a bias
Crushed red pepper
Instructions
Prepare sauce:
Whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger. Set aside.
Stir-fry:
Separate broccoli florets from the stems. Slice stems into thin medallions.
Pour grapeseed oil into a preheated wok or skillet over medium-high heat. Stir in broccoli stems and cook, stirring often, 5 minutes, or until browned in places. (Add oil as needed throughout cooking to prevent broccoli from sticking to the pan.) Stir in broccoli florets and cook, stirring often, 4 minutes, or until they turn bright green and desired tenderness is reached.
Stir in shallot, almonds, and half of the stir-fry sauce. Cook 3 minutes, or until shallot is tender.
Transfer broccoli mixture to serving dish. Pour remaining sauce on top, and garnish with green onions and crushed red pepper if desired.
Notes
Serve with cooked brown rice and your favorite protein for a complete meal.Vegan variation: use maple syrup instead of honey.Gluten-free variation: use tamari instead of soy sauce.Recipe may be prepped and cooked in advance. Store in an airtight container and refrigerate up to one week.