Broccoli Stir-Fry Recipe: A Quick & Easy Weeknight Meal

INGREDIENTS

1 pound broccoli 1 medium onion 2 stalks celery 4 ounces fresh bean sprouts 1 tablespoon cornstarch 1 tablespoon cold water 1 tablespoon oyster sauce 1/4 teaspoon salt 1/4 teaspoon sugar 1 tablespoon vegetable oil 2 cloves garlic, minced 3/4 cup vegetable or chicken broth 1/4 cup pimiento strips, drained

PREPARATION:

1. Cut woody stems from broccoli; discard. Peel stems and cut diagonally into slices. Cut tops into florets; rinse. Cut onion into wedges and celery diagonally into 1/4-inch-thick slices. Rinse bean sprouts and drain, removing any green hulls. Set aside.
2. Combine cornstarch, water, oyster sauce, salt and sugar in small bowl; stir until smooth. Set aside.
3. Heat wok over high heat about 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add broccoli stems, onion and celery; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Add broccoli florets and garlic; stir-fry 30 seconds. Add broth. Cover and cook about 3 minutes or until broccoli is crisp-tender.
4. Stir cornstarch mixture until smooth. Add to wok. Cook and stir until sauce boils and thickens.
5. Add bean sprouts and pimiento; stir-fry just until heated through. Transfer to serving dish.

This recipe appears in: Asian