Author Notes
In searching for a side for roasted salmon, I thought of the lovely flavors of my Take Out Orange Chicken - In https://food52.com/recipes... and decided that this broccoli side would be perfect. —inpatskitchen
Ingredients
- For the sauce
-
Zest of one orange
-
Juice of two oranges (I used navel)
-
2 teaspoons
freshly grated ginger
-
1
cup light brown sugar
-
1 cup
water
-
1/4 cup
rice vinegar
-
1/4 cup
soy sauce
-
1/4 teaspoon
crushed red pepper flakes
-
2
cloves garlic, grated
-
1/2 teaspoon
salt
-
2 tablespoons
cornstarch mixed with 1/4 cup water to make a slurry
- For the broccoli
-
8 to 10 cups
broccoli florets cut from about two bunches of broccoli
-
The orange sauce
-
8
ounce can of water chestnuts, drained
-
2 teaspoons
toasted sesame oil
-
Toasted sesame seeds for garnish
Directions
- For the sauce
-
Place all ingredients in a small sauce pan except for the slurry and bring to a boil. Add the cornstarch slurry and simmer until thickened a bit. Set aside.
- For the broccoli
-
Steam the broccoli florets for about five minutes until crisp tender and hold.
-
Re heat the previously made orange sauce and stir in the water chestnuts and sesame oil.
-
Place the broccoli in to a serving bowl and ladle some or all of the sauce over. Garnish with the toasted sesame seeds.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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