Broccoli Stir Fry Recipe

Janeen has made this twice this week - and that’s not enough. This stuff is INCREDBLE and, according to her, really fast and easy.

Ingredients

1 tbsp water for sautéing
½ Red Onion thinly sliced
1 Orange Bell Pepper thinly sliced
12 oz Broccoli Florets Fresh (I used bagged, fresh from produce section)
1 cup Sugar Snap Peas
1 Green Onion chopped
1 tbsp Sesame Seeds
Salt and Pepper to taste
Juice of half a lime

Sauce:

5 Garlic Cloves minced
2 tsp Sesame Oil
¼ cup Soy Sauce low Sodium
½ cup Vegetable Broth
2 tsp Maple Syrup
Salt and Pepper to taste
2 tsp Corn Starch

Instructions

In a medium bowl, whisk garlic, sesame oil, soy sauce, vegetable broth, maple syrup and corn starch. Mix well and set aside.
Add water to a pan over medium high heat. Add red onion, bell pepper and broccoli florets. Season with salt and pepper. Sauté for 6 to 8 minutes.
Reduce to medium heat. Add sugar snap peas and the sauce. Stir constantly and cook for another three minutes or so until sauce thickens slightly and all the veggies are coated in the sauce.
Remove from heat. Stir in green onion, juice of half a lime and sesame seeds.
Serve immediately over rice.

Notes

Jasmine or Basmati rice go well with this recipe, but white or brown rice will work as well. Feel free to swap out the pepper if you want. Add in some baked tofu or serve over some rice noodles to make it extra filling. Toss in any of your favorite extra ingredients like carrots, or mushrooms . Store leftovers in an airtight container and refrigerate for up to 3-4 days. Another option is to freeze leftovers by adding them to a freezer-safe bag or container and freezing for up to three months. To serve, thaw the stir fry in the refrigerator or microwave. Then toss it in a skillet to warm it up and reheat it or microwave. Fresh broccoli is preferred, but if you only have frozen, defrost it before adding it the dish.