1/4 cup orange juice
2 tablespoon soy sauce
1 tablespoon sesame oil
1 1/2 teaspoons brown sugar
1/4 teaspoon red pepper flakes
1 1/2 teaspoons cornstarch
3 cloves garlic, minced
2 teaspoons fresh ginger, minced
2 teaspoons olive or vegetable oil
2 1/2 pounds broccoli, cut into florets and stems cut into 1/4-inch thick pieces
2 teaspoons sesame seeds
1. Whisk orange juice, soy sauce, 2 teaspoons sesame oil, brown sugar, pepper flakes, and cornstarch in medium bowl. Combine garlic, ginger, and remaining 1 teaspoon sesame oil in small bowl.
2. Heat vegetable oil in now-empty skillet over medium-high heat until just smoking, Add broccoli and stir-fry for 30 seconds. Add 1/2 cup water, cover, and cook over medium heat until broccoli is tender-crisp, 2 to 4 minutes. Drain broccoli and transfer to serving bowl tented with foil. Add garlic mixture to empty skillet and cook over medium-high heat until fragrant, about 30 seconds. Add orange juice mixture and cook until sauce thickens and coats back of spoon, about 2 minutes. Pour sauce over broccoli and sprinkle with sesame seeds. Serve.
I found this recipe in the 2007 Cook's Country Annual and, since I’m always looking for new ways to prepare broccoli, decided to try it out. The broccoli was sweet, spicy, and very flavorful. It was also perfectly done, just at the border between tender and crisp. Very delicious and extremely easy!
Shown here with Balsamic Glazed Chicken.