Ingredients
- 2 pounds broccoli, washed well
- 2 tablespoons safflower oil
- 2 tablespoons minced ginger
- 1 tablespoon minced garlic
- 1 x 6 oz can water chestnuts, drained well
- ¾ cup orange juice
- ¼ cup water
- 2 tablespoons tamari
- 1 tablespoon cornstarch or arrowroot
- 1 teaspoon toasted sesame oil
- 1 teaspoon unbleached cane sugar
- 2 tablespoons orange zest
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.