Stir-Fried Broccoli with Brown Rice (Meat Optional) Mel
Yield: Serves 4-5
For the Thai chili sauce, you can substitute Asian chili-garlic sauce or hoisin sauce. I've used both before with good results, although the flavor is a bit different. When using meat, I usually cook about 1 to 1 1/2 pounds of shrimp or chicken pieces lightly sprinkled with salt and pepper.
3-4 cups bite-size broccoli florets
2 cloves garlic, finely minced or pressed
Sauce:
1/2 cup chicken or vegetable broth
4 t low-sodium soy sauce
1 T Thai sweet chili sauce (see note)
2 t sesame oil
2 t cornstarch
For serving:
Hot, cooked brown rice (the site has two options for cooking brown rice (baked method or this perfect stovetop method) but I used my rice cooker)
In a large 12-inch nonstick skillet, heat the oil over medium to medium-high heat until hot and rippling. If using meat, add it now and stir-fry until cooked through. Remove the meat to a plate. Add the broccoli to the hot skillet (you may need to add another teaspoon or so of oil if the skillet is completely dry) and cook, stirring often, until the broccoli has turned bright green and is lightly browned, 7-9 minutes. It won't cook much more after this so it should be crisp-tender, or for more tender cook longer. Stir in the garlic and cook over medium to medium-high heat, stirring, for a minute or so. Whisk together all the sauce ingredients and pour over the broccoli. Add the meat if you cooked it. Stir the ingredients together until well coated with the sauce and simmer for 1-2 minutes. The longer it sits and is mixed with the sauce, the more the sauce is incorporated. Add additional salt and pepper to taste if needed. Serve immediately over hot, cooked rice.
Source: Mel's Kitchen Cafe
