| 0.75 | lb | broccoli |
| 1.5 | tsp | corn starch |
| 1 | unit | orange |
| 2 | tbsp | soy sauce |
| 0.5 | tsp | ginger (preferably grated, powder also works) |
| 1 | clove | garlic |
| 0.5 | tsp | sesame oil |
| 1 | unit | scallion |
| 0.5 | tsp | sesame seeds (optional) |
| 1 | taste | red pepper flakes (optional) |
Prep:
Cut the broccoli into florets.
Mince the garlic.
Chop the scallions.
Zest and juice the oranges. You should end up using 1/4 tsp zest per orange and 1/4 cup juice per orange.
Bring a large pot of salted water to a rolling boil.
Add broccoli and boil for 1 minutes.
Drain and immediately place broccoli in a large bowl of ice water to stop it from cooking.
(Remember to use tamari for Katie!)
In a small bowl add orange juice, soy sauce, orange zest and cornstarch, whisking until cornstarch is dissolved.
Heat a non-stick wok or large deep skillet over high heat.
Add sesame oil, scallions, garlic and ginger and sauté for 30 seconds.
Add the sauce and broccoli and sauté 1 to 2 minutes, until the broccoli is crisp tender. Sprinkle with sesame seeds and red pepper flakes (if using).
Serve immediately.