Broccoli Leaf Stir Fry
| Cook Time | 15 minutes |
| Servings |
Ingredients
- 1 cup chicken or vegetable broth
- cup ¼naturally brewed lower-sodium soy sauce
- 1 T hoisin sauce
- 1 tsp toasted sesame oil
- 1 T cornstarch
- 1 T water
- 1 bunch broccoli leaves
- EVOO as needed
- 1/2 cup thinly sliced yellow onion
- 1/2 cup thinly sliced carrots
- 1/2 cup thinly sliced red bell peppers
- 2 tsp minced fresh garlic
- 2 tsp minced fresh ginger
- 2 T fresh basil cut into ribbons
Ingredients
|
Instructions
- In a mixing bowl, combine the broth, soy sauce, hoisin, and sesame oil. Whisk together and set aside. In another bowl, combine the cornstarch and water and stir together.
- Trim the broccoli leaf stems where they meet the leaves. (Tip: Save the stems for a smoothie or juice.) Roll the trimmed leaves lengthwise so they resemble a rolled cigar. Holding the roll with one hand, slice the leaves crosswise into thin 1/2-inch-wide "noodles."
- Heat a wok or large sauté pan over high heat. When the wok starts to smoke, add the oil, allow it to heat for a few seconds, then add the onions, carrots, and bell peppers. Stir and shake the pan constantly until the vegetables are soft and golden brown.
- Keeping the heat as high as possible, add the broccoli lef "noodles" and continue stirring and shaking until they're wilted. Add the garlic, ginger, and basil; stir and shake again for 30 seconds.
- Add the sauce to the wok, bring to a quick boil, and stir the cornstarch slurry to recombine and add to the sauce. Stir and boil briefly to thicken. Serve with steamed brown rice.
Recipe Notes
Adapted from Fitness Magazine, Akasha Richmond (www.fitnessmagazine.com)