Chinese Broccoli Stir fry

| Mains, Uncategorized

photo 1photo 3This is an extremely quick and easy light meal to whip up in a few minutes. And did I mention divine? My husband, Malcolm, who is very hesitant to eat anything with broccoli as the main ingredient, gobbled up all the left overs for lunch the next day! Chances are that most who are not broccoli lovers will love this dish anyway as the sauce gives the broccoli a delicious flavour.

photo 2Ingredients

  • 2 cups vegetable/ chicken flavoured stock
  • 2 cloves garlic, minced
  • 1/4 cup soy sauce
  • 1 tsp ginger
  • 1/2 tsp paprika
  • 3 tablespoons honey (or to taste)(agave/maple syrup can also be used)
  • 2 bunches of broccoli, chopped
  • 3.5 tbsp maizena/cornstarch
  • any stirfry vegetables you like for added variation (I used some frozen stir fry veggies)
  • cooked jasmine rice or rice noodles

Bring the vegetable stock to a boil and then add the garlic, soy sauce, ginger, paprika and honey, stirring to combine well.

In a large non-stick pan or wok, sautee the broccoli until just barely tender. Set aside and stir fry your other veggies (if using) in small batches until they are all crispy but slightly tender. Add the stock mixture and bring to the boil. Mix cornstarch into a little bit of cold water in a glass until dissolved. Once stock is boiling, slowly pour cornstarch mixture into stock/broccoli mixture while stirring to prevent lumps forming. Allow mixture to boil again. Put a lid on and allow to simmer until sauce is nicely thickened and vegetables are as crunchy/ soft as you like them. Serve immediately over warm jasmine rice or rice noodles.

Bring out the chop sticks!
Dr T

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