The Food Show
Cut broccoli tops into florets. Cut stems into two-inch-long, 1/4-inch-wide strips.
In a large skillet, heat oil until almost smoking. Add broccoli florets and stems. Stir-fry until lightly cooked, about one minute.
Combine orange juice, 1/4 cup
Add carrots and cook until tender. Mix cornstarch and 1/4 cup water. Stir into skillet. Cook and stir until sauce thickens.
Stir in macadamia nuts, heat through, and serve.
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