Orange Infused Broccoli
1 broccoli crown,chopped in small pieces
1 clove garlic, minced
1 Tbs olive oil1/2 orange
handful of walnuts
1/2 cup chicken stock
1 pat butter
couple of "peels" of parmesan cheese
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Heat pan on medium heat. Saute garlic in the olive oil and also toast the walnuts. Add broccoli and saute until slightly soft, about 3-5 minutes. Squeeze orange juice over broccoli. Mix up plate the broccoli. Add the chicken stock in pan until it boils. Put 2 orange slices in the stock. Add the butter and stir until melted. Press down on the orange slices so bits of it will break off and incorporate in the sauce. Pour over the brocccoli. Use a peeler and peel a few shards of parmesan cheese for the topping.
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| Orange Infused Broccoli |
Hi Karin Foodie Beth here!
ReplyDeleteI bought some Snow Pea Shoots at the produce market because they looked good. Now what am I to do with them?
Dear Foodie Beth, I admire your food adventure! I have never cooked snow pea shoots so I did alittle research for you and came up with a stir fry dish that seemed worth trying. Let me know how it goes! i am sure you will have all the ingredients in your pantry.
ReplyDelete2 T. rice wine (cooking sherry is a fine substitute)
1/4 C. broth
3 t. soy sauce
1/4 t. sugar
2 T. canola oil
2 T. garlic, finely chopped
1 lb. pea shoots
2 t. cornstarch, dissolved in 4 t. water
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In a small bowl, combine the wine, broth, soy sauce, and sugar. Set near the stove.
In a wok or large, deep skillet over medium-high heat, heat the oil.
Add the garlic and stir-fry until fragrant, about 15 seconds.
Add the pea shoots and toss to coat with oil and garlic.
Raise heat to high and add sauce mixture.
Stir-fry pea shoots 15 seconds, then cover and cook for another 2-3 minutes, or until well wilted.
Uncover, add the cornstarch mixture, and stir-fry another 30 seconds, or until the sauce has thickened and the shoots acquire a shiny, almost "glazed" look.
Serve at once.