This makes for a great vegetarian main dish if you're looking for a meatless dinner, or you can add in some chicken or shrimp if you so desire. I actually like to serve this with a side of the chicken satay I posted earlier this week. You know, vegetables for the main dish, meat for the side dish--changing things up a little. Also, the sweet chili sauce used in this recipe is my new favorite condiment. I can't resist licking the measuring spoon after I add that in (don't worry, I don't reuse it after that) and maybe even squeezing a little extra taste onto my finger. It is tasty stuff! I use the "A Taste of Thai" brand, but I'm sure there are other good brands out there too.
Stir-Fried Broccoli
Number of Servings: 4-5
Time to Prepare: 15 minutes
- 1 Tbsp vegetable oil
- 4 cups bite-size broccoli florets
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 4 tsp soy sauce
- 1 Tbsp sweet chili sauce
- 2 tsp sesame oil
- 2 tsp cornstarch
- hot cooked rice
In a large 12-inch nonstick skillet, heat the oil over medium-high heat until hot and rippling. Add the broccoli and cook, stirring often, until the broccoli has turned bright green and is lightly browned, 8-10 minutes. It won't cook much more after this so it should be about as cooked as you want it to end up. Stir in the garlic and cook for a minute or so, stirring to keep it from burning.
Whisk together all the sauce ingredients and pour over the broccoli. Stir until well coated with the sauce and simmer for 1-2 minutes. Add additional salt and pepper to taste if needed. Serve immediately over rice.
Source: Mel's Kitchen Cafe
Produce Used: Broccoli, garlic
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