Broccoli is one of those vegetables I hated as a kid but somehow it’s turned into one of my favorites now that I’m older. I cook with it about once a week. My favorite way to cook broccoli is very simple. I usually just roast it with some olive oil, salt and pepper. It’s one of my staple vegetable side dishes because it always turns out really well and it’s so easy. But sometimes you have to switch it up and last night I was in the mood for something different.
I had some leftover brown rice and some soy and ginger marinated cod from Trader Joe’s so I decided to use some of those same flavors in my broccoli side dish. It turned out really yummy and was perfect served over the leftover rice, which soaked up all the stirfry sauce.
This side dish came together in no time and can be made with a variety of different vegetables depending on what you have on hand or what vegetables you like to eat. If broccoli isn’t your favorite vegetable string beans, snow peas, or asparagus and mushrooms would work really well in this same stirfry.
3 cups of broccoli florets
2 tbsp canola oil
1 tsp minced garlic (about 2 cloves)
1 tbsp of minced or grated ginger
3 tbsp soy sauce (low sodium)
2 tbsp sriracha
1 tsp sesame oil
1. Bring a pot of salted water to a boil and fill a separate large bowl with ice and cold water. Put the broccoli florets into the boiling water for 1 minute. Remove them promptly and submerge the broccoli into the ice water to stop the cooking process. Let it sit for 1-2 minutes in the ice water. Remove the broccoli, drain off all the water and set to the side.
2. In a large skillet, heat the canola oil over medium-high heat. Once the oil is hot, add the garlic and ginger and stirfry for 30 seconds.
3. Add the blanched broccoli to the skillet and stirfry for 1 minutes.
4. Add the soy sauce and sriracha and stirfry for another minute until everything is nicely combined.
5. Turn off the heat and add the sesame oil. Stir to combine.
Serve over white or brown rice.