Broccoli, believe it or not, is the most popular vegetable in American restaurants. More broccoli is sold in sit-down, menu establishments than even potatoes. And the industry has not even resorted to the irresistible name “little trees,” or to this very good sorta-Oriental approach.
- 1 bunch (1 lb.) fresh broccoli
- 1 Tbs. vegetable oil
- 1/2 cup orange juice
- 1 tsp. sugar
- 1/2 tsp. ground ginger
- 1/2 tsp. salt
- 1 cup carrots, sliced diagonally
- 2 tsp. cornstarch
- 1/2 cup chopped macadamia nuts
1. Cut broccoli tops into florets. Cut stems into two-inch-long, 1/4-inch-wide strips.
2. In a large skillet, heat oil until almost smoking. Add broccoli florets and stems. Stir-fry until lightly cooked, about one minute.
3. Combine orange juice, 1/4 cup
of water, sugar, ginger, and salt. Add to skillet. Cook and stir until broccoli
4. Add carrots and cook until tender. Mix cornstarch and 1/4 cup water. Stir into skillet. Cook and stir until sauce thickens.
5. Stir in macadamia nuts, heat through, and serve.
Serves four servings.