Broccoli
Orange-Ginger Broccoli
Posted by Carole Koch
4 cups water
1 1/2 teaspoons salt
2 broccoli spears, about 3/4 pounds, peeled, cut into florets, stems split into 1/2-inch-wide strips
1 tablespoon each: canola oil and fresh orange juice
1 1/2 teaspoons dark soy sauce
1 teaspoon Dijon mustard
1/4 teaspoon each: orange zest, ground ginger, sugar
Boil water over high heat, add broccoli and cook until just tender, about 5 minutes. Drain and run under cold water to stop the cooking. Pat dry. Heat remaining ingredients in medium skillet over medium-high heat. Add broccoli; toss gently to coat with sauce. Cook just until heated through, about 2 minutes; adjust seasoning.
Serves 2.
Adapted from “Chicago Tribune,” March 7, 2004, courtesy Abby Mandel.