The little man's gotta-have-it food of the week is ... broccoli. (Admit it. You're broccoli-green with envy, aren't you?)
My favorite way to serve broccoli is in any sort of stir-fry. We threw together this light dish to go with our Chinese crab cakes the other night, so the little man wouldn't stare down in his plate in disgust, wondering where his veggies have gone.
I also added in a few other veggies (a purging of the crisper, if you will), and threw in some frozen edamame just to see what the little man though. I mean, he loves beans. So he should love soybeans. Right? Right. (And he did.)The sauce in this dish is very light -- it doesn't weigh down the veggies like a lot of stir-fry sauces, so you actually get to taste the veggies. I don't think it could stand alone as an entree in our carnivorous house, but it's a wonderful side, especially when serving other dishes with stronger flavors.
Green Goodness Veggie Stir-fry
1 tsp. vegetable or canola oil
1 head broccoli, cut in bite-sized pieces
1 small onion, cut in chunks
2 bell peppers, cut in chunks
1 carrot, peeled and cut in matchsticks
1 c. frozen edamame
(Any other vegetables you like)
3/4 c. chicken broth
1 Tbsp. soy sauce
1 clove garlic, finely chopped
1/2 tsp. grated fresh ginger
3 tsp. cornstarch
1. Heat oil in wok over medium-high heat. Meanwhile, combine broth, soy sauce, garlic, ginger, and cornstarch in a small bowl.
2. Add veggies to wok.
3. Stir-fry until crisp-tender, about 5 minutes.
4. Add sauce. Cook, stirring, until sauce thickens.