Ginger is one of our favorite seasonings and it is a perfect compliment for broccoli. We enjoy it fresh, powdered, in syrup and candied. When a fresh piece of ginger has a small green shoot coming, it can be hard to grade since since I would rather put it in soil and let it grow.


Serving Size: 4


  • 1 broccoli, cut in florets
  • 1 tbs. oil (not a strong flavored oil)
  • 1 onion , sliced in rings
  • 2 tbs. ginger powder
  • 2 tbs. fresh ginger, grated
  • 1 clove garlic, minced
  • 1 can water chestnuts, sliced
  • 3/4 cup orange juice
  • 1/4 cup water
  • 2 tbs. tamari or soy sauce
  • 1 tbs. cornstarch
  • 1 tsp. sugar (optional)

Broccoli and water chestnuts in ginger sauce


  1. Wash and cut the broccoli into flowerets.
  2. Peel the stems of the broccoli and slice thinly.
  3. First stir-fry the broccoli stems and onion a few minutes.
  4. Add the broccoli flowerets, ginger, water chestnuts and garlic and stir-fry until crisp but tender.
  5. Combine the orange juice, water, tamari, cornstarch and sugar and stir well to dissolve the cornstarch.
  6. Add the mixture to the broccoli and stir until thickened.
  7. Serve over rice.