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Broccoli Almond Stir-Fry

This sweet and sour Asian stir-fry makes a quick and easy weeknight meal.
Almond Chicken Stir-Fry Sauce

Submitted By:

Dietary Interests: High Fiber , High Protein , Vegan , Vegetarian

Allergens: Nuts , Soy

Yield:

2 servings

Total Time:

55 Minutes 10 Seconds

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

2 servings

Total Time:

55 Minutes 10 Seconds

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • For the Sauce:
  • ¼ cup (60 ml) light soy sauce
  • 1 ½ cups (360 ml) no salt vegetable stock [or chicken stock]
  • 2 Tablespoons (16 g) cornstarch
  • 1 Tablespoon cooking sherry [or water]
  • 1 date, pitted [or 1 teaspoon honey]
  • 1 pinch ground black pepper
  • For the Stirfry:
  • 2 Tablespoons (30 ml) extra virgin olive oil
  • 1 cup (90 g) broccoli florets
  • 1 garlic clove, chopped
  • 1 medium (110 g) carrots, grated
  • 1 (120 g) celery stalk, chopped
  • 1 large (150 g) red bell pepper, chopped
  • 1 large (150 g) green bell pepper
  • 5 (100 g) scallions, sliced
  • 1 cup (70 g) mushrooms
  • ½ cup (50 g) slivered almonds

Directions

  1. To make sauce, place soy sauce, stock, cornstarch, sherry, sugar, and pepper into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase its highest speed.  Blend for 10 seconds or until well blended. Set aside.
  3. Stir-fry broccoli florets with olive oil, and cook for approximately 3 minutes.  Add remaining vegetables and almonds and cook until tender.  Pour sauce over stir-fry and cook until thickened.  

Chef's Notes

Serve over brown rice or your favorite noodles. To thicken corn starch the liquid needs to come to a boil.

Ingredients

  • For the Sauce:
  • ¼ cup (60 ml) light soy sauce
  • 1 ½ cups (360 ml) no salt vegetable stock [or chicken stock]
  • 2 Tablespoons (16 g) cornstarch
  • 1 Tablespoon cooking sherry [or water]
  • 1 date, pitted [or 1 teaspoon honey]
  • 1 pinch ground black pepper
  • For the Stirfry:
  • 2 Tablespoons (30 ml) extra virgin olive oil
  • 1 cup (90 g) broccoli florets
  • 1 garlic clove, chopped
  • 1 medium (110 g) carrots, grated
  • 1 (120 g) celery stalk, chopped
  • 1 large (150 g) red bell pepper, chopped
  • 1 large (150 g) green bell pepper
  • 5 (100 g) scallions, sliced
  • 1 cup (70 g) mushrooms
  • ½ cup (50 g) slivered almonds

Directions

  1. To make sauce, place soy sauce, stock, cornstarch, sherry, sugar, and pepper into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase its highest speed.  Blend for 10 seconds or until well blended. Set aside.
  3. Stir-fry broccoli florets with olive oil, and cook for approximately 3 minutes.  Add remaining vegetables and almonds and cook until tender.  Pour sauce over stir-fry and cook until thickened.  

Chef's Notes

Serve over brown rice or your favorite noodles. To thicken corn starch the liquid needs to come to a boil.