Szechuan Broccoli

This Asian-inspired dish is a delicious way to have your veggies and love them too.

Ingredients

For the Stir Fry

3 tablespoons canola oil
1 (10-ounce/280-gram) package fresh broccoli florets
1 large portobello mushroom, stem and gills removed
3 scallions, sliced in 1-inch (2.5-cm) pieces
1/2 red pepper, sliced in 1-inch (2.5-cm) matchstick slices
1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the Szechuan Sauce

1/2 teaspoon dried ginger
2 teaspoons Gefen Honey
1 and 1/2 tablespoons rice vinegar
1 and 1/2 tablespoons Kedem Red Wine Vinegar
1 tablespoon lemon juice
2 teaspoons Glicks Less Sodium Soy Sauce
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
2 tablespoons Gefen Sesame Oil
1/4 teaspoon black pepper
1/4 – 1/2 teaspoon crushed red pepper flakes
dash of sriracha (optional)

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asian Asian cuisine Asian flavors Asian food broccoli chinese kosher Asian food mushrooms savory sichuan stir fry szechuan

Explore

asian Asian cuisine Asian flavors Asian food broccoli chinese kosher Asian food mushrooms savory sichuan stir fry szechuan

Szechuan Broccoli

Name: Szechuan Broccoli
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 3 tablespoons canola oil; 1 (10-ounce/280-gram) package fresh broccoli florets; 1 large portobello mushroom, stem and gills removed; 3 scallions, sliced in 1-inch (2.5-cm) pieces; 1/2 red pepper, sliced in 1-inch (2.5-cm) matchstick slices; 1 teaspoon cornstarch, dissolved in 1 tablespoon water; 1/2 teaspoon dried ginger; 2 teaspoons Gefen Honey; 1 and 1/2 tablespoons rice vinegar; 1 and 1/2 tablespoons Kedem Red Wine Vinegar; 1 tablespoon lemon juice; 2 teaspoons Glicks Less Sodium Soy Sauce; 1 clove garlic, crushed or 1 cube Gefen Frozen Garlic; 2 tablespoons Gefen Sesame Oil; 1/4 teaspoon black pepper; 1/4 – 1/2 teaspoon crushed red pepper flakes; dash of sriracha (optional)

Rivky Kleiman

Family Table by Mishpacha Magazine

Recipe Description:

This Asian-inspired dish is a delicious way to have your veggies and love them too.

Ingredients

For the Stir Fry

3 tablespoons canola oil
1 (10-ounce/280-gram) package fresh broccoli florets
1 large portobello mushroom, stem and gills removed
3 scallions, sliced in 1-inch (2.5-cm) pieces
1/2 red pepper, sliced in 1-inch (2.5-cm) matchstick slices
1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the Szechuan Sauce

1/2 teaspoon dried ginger
2 teaspoons Gefen Honey
1 and 1/2 tablespoons rice vinegar
1 and 1/2 tablespoons Kedem Red Wine Vinegar
1 tablespoon lemon juice
2 teaspoons Glicks Less Sodium Soy Sauce
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
2 tablespoons Gefen Sesame Oil
1/4 teaspoon black pepper
1/4 – 1/2 teaspoon crushed red pepper flakes
dash of sriracha (optional)

Directions

Step 1 - Prepare the Broccoli

Combine sauce ingredients in a small bowl. Set aside.
Heat oil in a large skillet over medium-high heat. Add the broccoli and stir-fry for 3–5 minutes.
Cut the portobello mushroom into 6 slices, then cut the slices in half.
Add mushrooms, scallions, pepper, Szechuan sauce, and dissolved cornstarch to the skillet. Stir until combined and sauce begins to thicken and heat through.
Stir-fry an additional three minutes.

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Szechuan Broccoli

Directions

Prepare the Broccoli

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Szechuan Broccoli

Recipe Description:

Ingredients

For the Stir Fry

For the Szechuan Sauce

Directions

Step 1 - Prepare the Broccoli