Spicy Asian Sauté with Carrots and Broccoli

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  • 2 tablespoons vegetable oil
  • 1/2 teaspoon kosher salt
  • 2 cups broccoli florets (about 1 broccoli crown)
  • 1 1/2 cups peeled, thinly sliced on the diagonal carrots
  • For the sauce:
  • 2 teaspoons honey
  • Zest and juice of 1 orange, or 1/2 cup orange juice
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon chili garlic paste (Asian Foods section)
  • 2 teaspoons sesame oil
  • 1 teaspoon cornstarch
  • 1/2 cup chopped toasted walnuts*


Heat the oil in a large skillet over medium-high heat. When the oil is hot, stir in the broccoli and carrots and season with salt. Sauté about 2-3 minutes or until broccoli and carrots are crisp-tender. In a small bowl, stir together the sauce ingredients. Add to the skillet and stir fry until thickened. Top with walnuts.
This makes an excellent side dish for fish, meat or poultry.

* To toast walnuts, heat oven to 350°F. Spread walnuts in a shallow dish and cook until fragrant and lightly browned (about 10 minutes).

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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One Response to "Spicy Asian Sauté with Carrots and Broccoli"

  1. Tammy M says:

    Really good if you add a bit of chicken or steak!

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