I’ll admit that I’m really not the biggest broccoli fan, unless it’s broccolini, gai lan, or rabe. As soon as I had broccolini for the first time I never looked at regular ol’ broccoli the same. Lately, because it is the only variety my store has, I’ve been putting it in smoothies, charring it death on the grill, or even just forgetting about it in the fridge (terrible I know).
This recipe made me love broccoli again. As a matter of fact, I’d recommend the ubiquitous version specifically for this dish because of all the sauce it holds and the texture reminds me more of takeout than any of the fancy varieties.
If you aren’t worried about being healthy, like I am right now, due to recovering from a 3 day s’mores bender… ahem… then dredge the broccoli in a 50:50 flour-water blend, maybe even some bread crumbs, and fry these suckers before adding the sauce for some very realistic takeout.
- 3/4 cup orange juice
- 1-1/2 tablespoon soy sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cracked black pepper
- 1 large garlic clove minced
- 1/4 cup chopped yellow onion
- 1/2 tablespoon cornstarch
- 1/4 tsp red pepper flakes
- 1 medium orange
- 1 teaspoon oil for sauteeing
- 6 cups chopped broccoli (the florets and stems)
- *Optional: rice for serving.
- Steam broccoli until al dente.
- In a bowl combine the zest of 1/2 the orange, orange juice, ginger powder, black pepper, soy sauce, and cornstarch. Set aside.
- In a pan, sautee onions until translucent, add the garlic and red peppers until fragrant.
- Add broccoli to pan until coated.
- Remove pan from heat and allow sauce to thicken.
- Fold in small pieces of peeled and chopped orange. Serve over rice.