Easy Stir-Fried Brocoli and Brussels Sprouts Stir-Fry
- ¼ cup homemade or store-bought low-sodium chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon vegetable oil
- 2 cups broccoli, stems removed and florets cut into small pieces
- 2 cups brussels sprouts, sliced into thin strips
- 2 cups kale, leaves removed and cut into thin strips
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- 1 tablespoon thinly sliced scallions, white and light green parts
- 1 fresh Thais bird chili pepper, minced (optional, see note above)
- Kosher salt
- 1/2 cup fresh cilantro leaves
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Broccoli (2 cups)
- Brussels sprouts (2 cups)
- Cilantro, fresh leaves (1/2 cup)
- Garlic, fresh (1 tablespoon)
- Ginger, fresh (1 tablespoon)
- Kale (2 cups)
- Scallions (1 tablespoon)
- Thais bird chili pepper, fresh (1)
- Canned Goods
Chicken stock, homemade or store-bought low-sodium (1/4 cup)
- Condiments
- Rice wine vinegar (1 tablespoon)
- Soy sauce (1 tablespoon)
- Cooking & Baking
- Kosher salt (1)
- Vegetable oil (1 tablespoon)
Preparation
Read recipe preparation on seriouseats.com
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Published December 4, 2012 (2 months ago).
32 people saved this recipe.
