Broccoli-Macadamia Stir-Fry

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.

chinese beef and broccoli  stir fry bathed in warm glow

  • 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
is crisp-tender.

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.

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