Main Course: Crispy Broccoli

on Mar 3, 2004

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Crispy Broccoli

1 bunch broccoli
1 Tbsp. dark sesame oil
2 Tbsp. rice wine vinegar
3 Tbsp. soy sauce
2 tsp. sugar
1 clove garlic, minced
1 tsp. fresh ginger, grated
1 tsp. red pepper flakes (optional but recommended)

Wash broccoli and cut florets into small pieces. Peel tough skin off outer layer of stalk and cut stalk pieces into bite-sized pieces. Steam broccoli for several minutes until crisp-tender; be careful not to overcook. Meanwhile, combine remaining ingredients in a cruet and shake well. Pour over broccoli and toss. Chill for at least 1 hour before serving.

The Skinny: This one is fine as is.

Spicy Orange Beef

Sauce:
1/4 cup soy sauce
1/4 cup rice wine
1/2 cup water
1 Tbsp. cornstarch
1 Tbsp. sugar
1 Tbsp. sesame oil
1 tsp. Worcestershire sauce
1 Tbsp. orange rind, grated
1 clove garlic, minced
1 Tbsp. fresh ginger, grated
1/4 cup fresh orange juice
1 tsp. red pepper flakes

Beef and veggies:
1/4 cup vegetable oil
1 and 1/2 pounds London broil
1/2 pound snow peas
1 8-oz. can sliced water chestnuts

Combine sauce ingredients and mix well. Set aside. Cut London broil into 1 inch pieces and trim away fat. Heat oil in a large skillet or wok and brown beef. Remove beef and set aside. Stir-fry snow peas for several minutes until crisp-tender. Add water chestnuts and then sauce ingredients and beef and stir-fry until sauce thickens. Serve hot with hot rice.

The Skinny: Use low sodium soy sauce and low sugar orange juice. You could probably leave out the beef or use tofu in place of the beef but we have not tried this.