Ingredients (use vegan versions):
- 3 medium heads of broccoli
- 1 heads of garlic
- 1 vegetarian vegetable stock cube
- 1/2 cup of soy sauce
- 1 teaspoon powdered ginger
- 1 teaspoons of red pepper flakes
- 4 tablespoons of sweetner
- 1 tablespoon of cornstarch
- 1 1/2 cups uncooked white rice
Directions:
Please note that measurements are approximate.
First boil 3 cups of water for the rice. Add rice, cover and reduce to a simmer until done. Meanwhile wash the broccoli and chop into bite size pieces, including the stalk. Mince the garlic and set aside. Boil 2 cups of water and add the vegetable stock cube. Stir to dissolve and add the garlic, soy sauce, ginger, red pepper flakes and sweetner. Dissolve the cornstarch in 2 tablespoons of cold water. Cook the broccoli over high heat in a large skillet for 2 minutes. Then add the garlic mixture. Let this simmer over medium high heat for 7-10 minutes depending on how crisp you like your broccoli. Add the cornstarch mixture and stir to distribute it. Cook for 1-2 minutes more or until it thickens. If you like, you can dissolve more cornstarch in cold water to make it even thicker. Place rice in bowls and top with broccoli and garlic sauce mixture. Enjoy!
Serves: 4
Preparation time: 30 minutes
ethnic
|
