This is a super vegetable dish and works really well served with fish or chicken or even just steamed rice. It’s very light, with the nuttiness of the toasted pine nuts and the clean, tangy flavors of the Asian orange sauce.
Serves 2 to 4 as a side dish
1/2 cup pine nuts
1 large broccoli head,about 1lb
3 whole green onions
3 cloves garlic, finely minced
2 tbsp flavorless cooking oil
For the orange sauce
1/2 tsp grated orange rind
1/3 cup freshly squeezed orange juice
1/2 cup Chinese rice wine or dry sherry
1 tbsp oyster sauce
1 tsp cornstarch
1/2 tsp sugar
1/4 tsp Asian chile sauce
Preheat the oven to 325F to toast the pine nuts.
Cut the stems then trim off the tough ends and peel the stems with a vegetable peeler. Cut the stems on a sharp diagonal into 1/8 inch thick slices. Separate the broccoli florets, you should have about 4 cups broccoli.
Discard the root ends of the green onions and cut on the diagonal into 1 inch lengths.
Combine the broccoli and green onions and refrigerate.
Toast the pine nuts for about 8 minutes until golden brown, then remove and set aside in a bowl.
In a small bowl, combine all the orange sauce ingredients.
Place a 12 inch saute pan or a wok over a high heat. When it’s hot,add the cooking oil and when it starts to smoke, add the vegetables and garlic, stirring for about 30 seconds, then add the orange sauce.
Immediately cover the wok/saute pan and let it steam for about 20 seconds, then remove the cover and stir fry for a few seconds. (If the broccoli has not turned a bright green, replace the lid and steam for another 20 seconds)
As soon as the broccoli turns bright green, stir in the nuts and immediately transfer to a serving platter, serving at once.