Name: Stir-Fried Broccoli with Orange Sauce
Total time: 35 min
Ingredients: 1 small orange, zested to yield 1 1/2 teaspoons zest, juiced to yield 3 tablespoons juice; 1/4 teaspoon granulated sugar; 1 1/2 tablespoons low-sodium chicken broth; 2 teaspoons soy sauce; Table salt; 1/2 teaspoon cornstarch; 1 1/2 pounds broccoli; Table salt; 2 tablespoons vegetable oil, plus 1/2 teaspoon; 1 scallion, minced; 1 medium clove garlic, minced; 1 teaspoon minced fresh ginger

Why This Recipe Works

Our best broccoli recipe includes a combination of boiling and steaming. This method came out on top for two reasons: because it is fast (since only the stalks are boiled, there's no need for a large pot of boiling water) and because the boiled stalks and steamed florets cook at slightly different rates, yielding bright color, firm florets, and thoroughly cooked stalks.

Instructions

for the sauce

Mix all ingredients in small bowl; set aside.

Rinse broccoli and separate stalks from florets at points where floret stems meet stalk. Peel stalks by trimming away one-eighth inch of outer peel. Cut in half lengthwise and then into bite-size pieces. Separate florets into smaller sections and, if desired, peel stems.

Bring 1 inch water to boil in 11- or 12-inch sauté pan. Season with 1/2 teaspoon salt or to taste. Add broccoli stalks, then place florets over stalks, making sure florets don’t sit in water. Cover and simmer 3 to 4 minutes. Drain and set aside.

Reheat pan over high heat. When pan is very hot, add 2 tablespoons oil; turn pan so bottom is evenly coated. When oil starts to smoke, add broccoli and stir-fry until fully cooked and heated through, about 1 1/2 minutes. Push broccoli to sides to make center well. Add scallion, garlic, and ginger, then drizzle remaining oil over these ingredients. Remove pan from heat; toss scallion mixture with broccoli. Return to heat; add sauce and stir until it completely coats broccoli and thickens slightly. Serve.