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Recipes...
Broccoli Stir Fry with Ginger
and Sesame Recipe
Yield: Serves 4
Ingredients
• 1 Tbsp sesame seeds
• 1/2 cup chicken stock (or vegetable stock for vegetarian option)
• 1 Tbsp soy sauce
(use gluten-free soy sauce for gluten-free option)
• 1 Tbsp dark sesame oil
• Peanut, canola, or grapeseed oil, or some other
high smoke-point cooking oil
• 1 pound broccoli florets, rinsed, patted dry,
cut into bite-sized pieces
• 2 cloves of garlic, minced (about 1 Tbsp)
• 1 Tbsp minced fresh ginger
Method
1. Toast the sesame seeds by first heating a small, stick-free sauté
pan on medium heat. Add the sesame seeds and jiggle the pan
so they spread out in a single layer. Let them cook until lightly
browned, stirring occasionally, about 3-5 minutes. Do not walk
away from them while cooking, as once they start to brown they
can easily burn. Once lightly toasted remove from heat and put into
a small bowl, set aside.
2. Mix the stock, soy sauce, and dark sesame oil together in a small
bowl, set aside.
3. Heat 1 Tbsp of peanut (or canola or grape seed) oil in a large,
covered sauté pan on medium high heat. Add the broccoli florets,
stir to coat the florets with the oil, Sauté for about a minute. Clear a
space in the middle of the broccoli and add the ginger and garlic.
Add a little more oil to the ginger and garlic (about a teaspoon)
and sauté for half a minute, stirring just the garlic and ginger, until
fragrant. Then stir the garlic and ginger in with the broccoli.
4. Add the chicken (or vegetable) stock mixture to the pan. Bring
to a simmer, reduce the heat and cover. Let cook for 2-3 minutes,
until broccoli is still firm, but can be pierced with a fork. Remove
from heat. Remove broccoli with a slotted spoon to a bowl. Return
pan to heat, increase heat to high and boil down the liquid until
just a couple tablespoons remain. Turn off heat, return broccoli to
the pan, add the toasted sesame seeds, toss with the liquid. Put into
a serving bowl.
Carrot Ginger Soup Recipe
Prep time: 15 minutes
Cook time: 25 minutes
Yield: Serves 4-5
Ingredients
• 3 Tbsp unsalted butter
• 1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin
• 2 cups chopped white or yellow onion
• Salt
• 1 teaspoon minced ginger
• 2 cups chicken stock or vegetable stock
• 2 cups water
• 3 large strips of zest from an orange
• Chopped chives, parsley, dill or fennel for garnish
Method
1. Melt the butter in a soup pot over medium heat and cook the
onions and carrot, stirring occasionally, until the onions soften,
about 5 to 8 minutes. Do not let the onions or carrots brown.
Sprinkle a teaspoon of salt over the carrots and onions as they cook.
2. Add the stock and water and the ginger the strips of orange zest.
Bring to a simmer, cover, and cook until the carrots soften, about
20 minutes.
3. Remove the strips of orange zest and discard. Working in small
batches, pour the soup into a blender and purée until completely
smooth. Only fill the blender bowl a third full with the hot liquid
and keep one hand pressing down on the cap of the blender to
keep it from popping off. Add more salt to taste. (You will need
more salt if you are using homemade unsalted stock or unsalted
butter.)
Garnish with chopped chives, parsley, or fennel fronds.
