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Author Notes: 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. —Alexandra K
- 3/4 cup Orange juice
- 1 Medium orange
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Red pepper flakes
- 1/4 teaspoon Cracked black pepper
- 1-1/2 tablespoons Soy sauce
- 1/2 tablespoon Corn starch
- 6 cups Chopped broccoli (florets and stems)
- 1/4 cup Yellow onion, chopped
- 1 Large garlic clove, minced
- Rice for serving
- Steam broccoli until al dente.
- In a bowl combine zest of 1/2 the orange, orange juice, ginger powder, black pepper, soy sauce, and cornstarch. Set aside.
- In a pan add the oil and sautee onions until translucent. Add the garlic and red pepper flakes and stir until fragrant.
- Pour combined ingredients from the bowl into the pan. Simmer for 5 minutes, stirring occasionally.
- Stir in the broccoli to combine, about 1 minute.
- Remove pan from heat and allow to slightly thicken.
- Fold in small pieces of peeled and chopped orange. Serve over rice.