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Recipe by Rivky Kleiman

Szechuan Broccoli

Szechuan Broccoli add or remove this to/from your favorites
Parve Parve
Easy Easy
6 Servings
Allergens

This Asian-inspired dish is a delicious way to have your veggies and love them too.

Ingredients

For the Stir Fry

  • 3 tablespoons canola oil

  • 1 (10-ounce/280-gram) package fresh broccoli florets

  • 1 large portobello mushroom, stem and gills removed

  • 3 scallions, sliced in 1-inch (2.5-cm) pieces

  • 1/2 red pepper, sliced in 1-inch (2.5-cm) matchstick slices

  • 1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the Szechuan Sauce

  • 1 clove garlic, crushed or 1 cube Gefen Frozen Garlic

  • 2 tablespoons Gefen Sesame Oil

  • 1/4 teaspoon black pepper

  • 1/4 – 1/2 teaspoon crushed red pepper flakes

  • dash of sriracha (optional)

Directions

Prepare the Broccoli

1.

Combine sauce ingredients in a small bowl. Set aside.

2.

Heat oil in a large skillet over medium-high heat. Add the broccoli and stir-fry for 3–5 minutes.

3.

Cut the portobello mushroom into 6 slices, then cut the slices in half.

4.

Add mushrooms, scallions, pepper, Szechuan sauce, and dissolved cornstarch to the skillet. Stir until combined and sauce begins to thicken and heat through.

5.

Stir-fry an additional three minutes.

Szechuan Broccoli

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