Stir-Fried Broccoli with Orange Sauce
By America's Test KitchenPublished on August 22, 2007
Time
35 minutes
Yield
Serves 4
Ingredients
Orange Sauce
1 small orange, zested to yield 1 ½ teaspoons zest, juiced to yield 3 tablespoons juice¼ teaspoon granulated sugar 1 ½ tablespoons low-sodium chicken broth 2 teaspoons soy sauce Table salt ½ teaspoon cornstarchBroccoli and Remaining Ingredients
1 ½ pounds broccoli Table salt 2 tablespoons vegetable oil, plus ½ teaspoon1 scallion, minced1 medium clove garlic, minced1 teaspoon minced fresh gingerInstructions
- 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.
for the sauce
Time
35 minutesYield
Serves 4Ingredients
Orange Sauce
1 small orange, zested to yield 1 ½ teaspoons zest, juiced to yield 3 tablespoons juice
¼ teaspoon granulated sugar
1 ½ tablespoons low-sodium chicken broth
2 teaspoons soy sauce
Table salt
½ teaspoon cornstarch
Broccoli and Remaining Ingredients
1 ½ pounds broccoli
Table salt
2 tablespoons vegetable oil, plus ½ teaspoon
1 scallion, minced
1 medium clove garlic, minced
1 teaspoon minced fresh ginger
Ingredients
Orange Sauce
1 small orange, zested to yield 1 ½ teaspoons zest, juiced to yield 3 tablespoons juice
¼ teaspoon granulated sugar
1 ½ tablespoons low-sodium chicken broth
2 teaspoons soy sauce
Table salt
½ teaspoon cornstarch
Broccoli and Remaining Ingredients
1 ½ pounds broccoli
Table salt
2 tablespoons vegetable oil, plus ½ teaspoon
1 scallion, minced
1 medium clove garlic, minced
1 teaspoon minced fresh ginger
Ingredients
Orange Sauce
1 small orange, zested to yield 1 ½ teaspoons zest, juiced to yield 3 tablespoons juice
¼ teaspoon granulated sugar
1 ½ tablespoons low-sodium chicken broth
2 teaspoons soy sauce
Table salt
½ teaspoon cornstarch
Broccoli and Remaining Ingredients
1 ½ pounds broccoli
Table salt
2 tablespoons vegetable oil, plus ½ 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
- 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.
for the sauce
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