Warm Broccoli Salad with Crystallized Ginger

House Chef Abbie Leeson USA
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Serves 4
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Not too tricky
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Sweet-spicy crystallized ginger with salty soy sauce, a touch of lemon and crunchy almonds takes broccoli from dull to delightful. You’ll want more than one serving!

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Cut broccoli flowerets into bite-size pieces. Trim stems and slice diagonally.
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Heat a wok or wide skillet over medium-high heat. Add 1 tablespoon oil and sauté almonds 1-2 minute or just until toasted. Remove from pan with slotted spoon. Reserve. Wipe pan clean with paper towel. See it
Add remaining oil and broccoli; stir fry until barely tender, 3-5 minutes. Add garlic and stir fry additional 2 minutes or until broccoli is tender-crisp. See it
Stir in Crystallized Ginger, soy sauce, lemon juice and reserved almonds. Continue stir frying about 1 minute for flavors to blend. Serve warm or room temperature. See it
Top tip

Serve as a vegan entrée over cooked rice with pan-browned cubed tofu. Or add cubed tofu in step 4.

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