Thursday, November 1, 2012

Asian Broccoli Stir Fry

This broccoli dish could be your next 'go-to' side dish.  I make it when I make Korean Beef.  It's so simple and you can cheat and not stir fry it by just adding the sauce to the broccoli after it's cooked in the microwave.  Stir frying it just sears the flavor more into the broccoli.  Very delish!!

Asian Broccoli Stir Fry

1 bunch broccoli - I buy the 12-ounce broccoli florets that come in a microwaveable bag
1 tablespoon oil
2 teaspoons minced garlic
2 teaspoons fresh grated ginger or 1 teaspoon ground ginger
2 tablespoons reduced sodium soy sauce
2 teaspoons sesame oil
1 tablespoon dry sherry (cooking sherry)
1 teaspoon splenda
3 tablespoons toasted slivered almonds (optional)

Microwave your broccoli florets in the bag they come in (or in a covered container with a bit of water) for about 3 minutes.  Toast your almonds while your broccoli is cooking by cooking in a small skillet with a little bit of oil.  Combine soy sauce, sesame oil, sherry and splenda.  Heat oil in wok or large skillet.  Stir-fry broccoli in hot oil for 1-2 minutes until almost tender.  If using fresh ginger, push the broccoli to the edges of the pan and saute the ginger for 30-60 seconds until fragrant.  Add sauce to pan and toss with broccoli.  Before serving top with almonds.

When I made this - I skipped the stir fry step.  I just cooked the broccoli fully in the microwave and used ground ginger in my sauce and poured the sauce over the broccoli after it was cooked.  Either way - it's really good!!!

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