Recipe by USA WEEKEND columnist Jean Carper
"Broccoli is stir-fried with water chestnuts with a fragrant citrus sauce."
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1 1/2 cups
broccoli florets, bite-size
sliced or chopped water chestnuts, drained
light soy sauce
Super easy, I skipped the water chestnuts. One note, don't add the sauce mixture if the pan is still on high/medium heat. Yummy!
easy to make, but my family did not care for it.
I'm not really a water chestnut fan, so I left that part out, but other then that, this was pretty good. I used dark soy sauce, some minced garlic, and a little grated orange rind. Very flavourful :)
Very quick and really easy. Simple flavors of the orange and broccoli are good together.
I didn't use the water chestnuts as I was making just a single serving, but I think that would make it a better presentation and more of a dish for guests. Because many of the reviewers said the sauce became too thick when added to the skillet, I used the same amount of orange juice called for but only half the cornstarch. Some brown sugar for a bit of sweetness would be good to mellow the sharpness of the orange. My rating would actually be 3.5 for this.
Not a bad recipe, but it really did need to be seasoned not to mention more soy sauce. Would I make this again? Probably not, but it was worth at least trying, giving the ease of prep.
to make this taste more authentic (tasted like it was missing something) I added some ginger, garlic, ground chili paste and little black pepper. came out much better when these were added - with these additions I would definitely make it again.
Loved it made it with sesame tilapia. I steamed the broccoli first then followed the recipe. We loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Stir-Fry Broccoli With Orange Sauce
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 46
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