It doesn't happen often, but sometimes, I get tired of raw broccoli with hummus. Wondering what else to do with the two stalks of broccoli in my produce box this week, I stumbled across this fabulous little recipe on VegWeb.com, which is one of my go-to sources when I'm having a "What the heck do I do with this vegetable?" moment.
Normally, I'm not a fan of cooked broccoli, but this is a delicious side dish, and chock-full of the kind of texture and flavor that makes my mouth go mmmmmm. I actually had to stop myself from eating the whole thing in one sitting. Just try it... you'll see.
Adapted from Broccoli with Orange Peel and Walnuts on VegWeb.com
- 2 c. broccoli, cut into bite-sized pieces
- 1 orange
- 1/2 c. pecans or walnuts
- 1/2 tbsp. finely minced ginger
- 1 tbsp. soy sauce, preferably low-sodium; if regular, use less
- 1/2 tbsp. pepper
- vegetable oil for sautéing
- Peel the orange in 1" strips using a vegetable peeler. Remove any white pith from the inside of the peeled strips by scraping with a spoon. Save the orange; you'll need the juice momentarily.
- Heat a 12" skillet, with enough oil to coat the bottom, over medium heat.
- Sauté the strips of orange peel for a couple minutes, just until the edges begin to brown. Be careful not to burn.
- Add the ginger, and sauté another 30 seconds or so.
- Turn the heat up to medium-high. Add the broccoli and pecans, cooking until the pecans get toasted and the broccoli just begins to turn soft and bright green. Don't overcook the broccoli; you still want it nice and crunchy.
- Toss in the soy sauce and pepper to taste.
Makes 3-4 servings of broccoli. Best when served right away, but can be saved and served later either hot or chilled.
Trust me, even the broccoli-haters in your family will like this crunchy, citrusy side dish. The nuts compliment the texture of the broccoli beautifully, and the crispy orange peel pieces are a delight.