Sautéed Broccoli Leaves and Bell Pepper
Servings: 2 people
  • 1 cup chicken or vegetable broth
  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 bunch broccoli leaves
  • olive oil as needed
  • 1/2 cup thinly sliced yellow onion
  • 1/2 cup thinly sliced carrots
  • 1/2 cup thinly sliced bell peppers
  • 2 teaspoons minced fresh garlic
  • 2 teaspoons minced fresh ginger
  1. In a mixing bowl, combine the broth, soy sauce, and sesame oil. Whisk together and set aside. In another bowl, combine the cornstarch and water and stir together.

  2. Trim the broccoli leaf stems where they meet the leaves. Roll the trimmed leaves lengthwise so they resemble a rolled cigar. Holding the roll with one hand, slice the leaves crosswise into thin 1/2-inch-wide "noodles."

  3. Heat a wok or large sauté pan over high heat. When the wok starts to smoke, add the oil, allow it to heat for a few seconds, then add the onions, carrots, and bell peppers. Stir and shake the pan constantly until the vegetables are soft and golden brown.
  4. Keeping the heat as high as possible, add the broccoli leaves and continue stirring and shaking until they're wilted. Add the garlic and ginger; stir and shake again for 30 seconds. 

  5. Add the sauce to the wok, bring to a quick boil, and stir the cornstarch slurry to recombine and add to the sauce. Stir and boil briefly to thicken. Serve with steamed brown rice.

Recipe Notes

Recipe adapted from Fitness Magazine