Ingredients:
2 pounds broccoli or broccolini
2 tablespoons olive oil
2 tablespoons minced ginger
1-2 tablespoons chopped green garlic
1 6oz. can water chestnuts, drained well
¼ cup water
2 tablespoons tamari
1 tablespoon arrowroot or non-GMO cornstarch
1 teaspoon toasted sesame oil
1 teaspoon sweetener
2 tablespoons orange zest

Directions:

  1. Cut the tops off the broccoli, then cut them into small florets, and set aside. Peel the stems of the broccoli, if thick, and cut them in half lengthwise, then thinly slice them.
  2. In a wok, stir-fry the broccoli stems for 3 minutes in the oil. Add the reserved florets, ginger, green garlic and stir-fry an additional 3 minutes or until crisp-tender.
  3. Add the water chestnuts and stir–fry for another minute.
  4. In a small bowl, combine the orange juice, tamari, arrowroot, toasted sesame oil, and sweetener; whisk well to dissolve the arrowroot. Add the orange juice mixture to the wok, along with the orange zest, and cook, constantly stirring, until the sauce has thickened. Transfer to a large platter or bowl to serve.

Serves 4-6