Szechuan Broccoli

 

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• Cooking and Prep: 15 m
• Serves: 6
• Contains:

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

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Ingredients (17)

For the Stir Fry

• 3 tablespoons canola oil

• 1 (10-oz./280-g.) 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

• 1/2 teaspoon dried ginger

• 2 teaspoons Gefen Honey

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  Gefen Pure Honey

• 1 and 1/2 tablespoons rice vinegar

• 1 and 1/2 tablespoons Kedem Red Wine Vinegar

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  Kedem Red Wine Vinegar

• 1 tablespoon lemon juice

• 2 teaspoons Haddar Low Sodium Soy Sauce

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  Haddar Low Sodium Soy Sauce

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

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  Gefen Fresh Frozen Crushed Garlic

• 2 tablespoons Gefen Sesame Oil

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  Gefen Sesame Oil

• 1/4 teaspoon black pepper

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

• dash of sriracha (optional)

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Start Cooking

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.