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