Broccoli Leaf Stir-Fry

Makes: 2 to 4 servings

INGREDIENTS

  • 1 cup chicken or vegetable broth

  • 1/4 cup naturally brewed, lower-sodium soy sauce

  • 1 tablespoon hoisin sauce

  • 1 teaspoon toasted sesame oil

  • 1 tablespoon cornstarch

  • 1 tablespoon water

  • 1 bunch of broccoli leaves

  • Vegetable oil, as needed

  • 1/2 cup thinly sliced yellow onion

  • 1/2 cup thinly sliced carrots

  • 1/2 cup thinly sliced red bell peppers

  • 2 teaspoons minced fresh garlic

  • 2 teaspoons minced fresh ginger

  • 2 tablespoons fresh basil, cut into ribbons

INSTRUCTIONS

  1. 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.

  2. Trim the stems where they meet the broccoli leaves. (Tip: Save the stems for a green 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."

  3. 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.

  4. Keeping the heat as high as possible, add the broccoli leaf "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.

Thanks to shape for these tips

Siena BeachamComment