Contributed by (Recipe adapted from “Farm Fresh to You” at www.farmfreshtoyou.com)

Ingredients

1 large bunch Broccoli, washed
2 Tbs Safflower oil
2 Tbs Ginger, minced
1 Tbs Garlic, minced
3/4 C fresh Orange juice
1/4 C Water
2 Tbs Tamari
1 Tbs Arrowroot flour
1 tsp toasted Sesame oil
1 tsp unbleached Cane sugar
2 Tbs Orange zest

Instructions

Cut the tops off the broccoli, then cut them into small florets, and set aside. Peel the stems of the broccoli, removing and discarding any tough parts; cut the stems in half lengthwise, and then thinly slice them. In a wok or large non-stick skillet, stir-fry the sliced broccoli stems in the oil for 3 minutes. Add the reserved broccoli florets, ginger, and garlic, and stir-fry an additional 4 minutes or until crisp tender. In a small bowl, combine the orange juice, water, tamari, arrowroot powder, toasted sesame oil, and sugar, and whisk well to dissolve the cornstarch. Add the orange juice mixture to the wok, along with the orange zest, and cook stirring constantly until sauce has thickened. Transfer to a large bowl or platter for service. Can be served atop rice, if desired or as a side. Serves 3-5.

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