Broccoli Stir-Fry

Photo: flickr user Gudlyf

Ingredients

2 tablespoons light or dark soy sauce

2 teaspoons cornstarch or potato starch

2 teaspoons sugar or honey

1 tablespoon apple juice or sherry

1 tablespoon rice vinegar

2 teaspoons canola oil

6 shallots or 1 onion thinly sliced

2 garlic cloves thinly sliced

1 piece fresh ginger - (1 ½") very thinly sliced

2 carrots cut into matchsticks

1 pound broccoli florets

1 pound finely-chopped mixed vegetables

(such as fava beans, fennel, cup unblanched almonds and sunflower seeds

2 teaspoons sesame oil

Preparation

Combine the soy sauce, cornstarch, sugar, juice, and vinegar in a measuring cup and mix until smooth. Add enough water to make 1 cup, stir, and set aside.

In a large skillet or wok, heat the canola oil until sizzling hot. Add the shallots and garlic and stir-fry for 3 to 4 minutes.

Add the ginger, carrots, and broccoli. Then add the mixed vegetables, ensuring that leafy vegetables, such as bok choy, napa, or bean sprouts, are added last. Stir-fly for 4 to 5 minutes. If the mixture looks too dry, cover and reduce the heat for 1 to 2 minutes.

Add the almonds, sunflower seeds, and sesame oil and stir-fry for 30 seconds.

Pour over the sauce, stirring steadily until the mixture is boiling. Cook for another minute and serve at once.

This recipe yields 8 servings.

Comments: Bright-green and orange vegetables are nutritious, but avoid preparing them too far in advance or overcooking.