Ingredients:
1 lb broccoli
1 large onion, halved and thinly sliced
½ cup low-sodium chicken or vegetable stock, or water
1 teaspoon dark sesame seed oil
1 teaspoon grated fresh ginger
¾ teaspoons arrowroot or non-GMO cornstarch
2 teaspoons water
1 tablespoon rice vinegar
1 tablespoon soy sauce

Directions:

  1. Cut the florets off the broccoli and set aside. Peel broccoli stems and slice ½-inch thick. In a 12-inch skillet, bring the onion, stock, sesame oil, and ginger to a boil over moderate heat. Add the broccoli stems, lower the heat, cover and simmer for 3 minutes or until the stems are tender, but still firm. Add the florets, cover, and simmer 3-4 minutes longer or until both florets and stems are crisp-tender.
  2. Meanwhile in a small bowl, stir together the arrowroot or cornstarch, water, vinegar, and soy sauce. Pour the mixture over the broccoli, bring to a boil, and cook, stirring, for 1 minute, or until the sauce has thickened.

Serves 4