Once-a-Week Broccoli Stir Fry

Mangini writes that this stir-fry is for your weekly rotation. She advises adding or substituting halved Brussels sprouts, bok choy and mushrooms, cabbage and cauliflower, asparagus, or green beans. Just make sure that the veg is cut into bite-size pieces so that they will cook evenly.

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Step 1

Whisk together the stock, sesame oil, and sugar in a small bowl. Set it aside.

Step 2

Heat a large, deep stainless-steel skillet or 14-inch wok over medium-high heat until a drop of water evaporates in 2 seconds. Swirl the canola oil around in the pan, then add the garlic, ginger, jalapeño and half of the green onions; cook, stirring constantly, for 1 minute. Add broccoli and cook, stirring frequently and carefully (the pan will be very full), until becoming tender in places, about 2 minutes. Add the tamari or soy sauce and cook until it is mostly absorbed, about 1 minute.

Step 3

3. Stir in edamame, then add the stock mixture. Turn up the heat to high and let simmer, stirring occasionally, until the broccoli is crisp-tender, much of the liquid has been absorbed, and a thin sauce remains, 2 to 3 minutes. Turn off the heat and stir in the remaining green onions, sesame seeds, and the cashews if using. Serve immediately over rice with some sauce and a sprinkle of sesame seeds.