Skip to content
This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin,
fresh spinach and wombok, plus the usual staples of local carrots and spuds.
This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin, fresh spinach and wombok, plus the usual staples of local carrots and spuds.
General Tso's Broccoli Mushroom Stir Fry

General Tso's Broccoli Mushroom Stir Fry

 8 oz. mushrooms, sliced
1 Tablespoon tamari *
4 cups broccoli, cut into small florets
1 – [ 15 oz. can ] chickpeas, drained and rinsed

Sauce Ingredients:
1 Tablespoon minced garlic
1 teaspoon minced ginger
¼ cup tamari 
¼ cup + 1 Tablespoon organic maple syrup
2 Tablespoons rice vinegar
2 teaspoons tahini
1 Tablespoon tomato paste
2 Tablespoons vegetable broth 
1 Tablespoon cornstarch (or thickener of choice)

Optional Toppings/Sides
Sesame seeds
Sliced green onions
Sriracha sauce
Steamed rice

Prep all the veggies and mushrooms, set aside.

Place all the Sauce Ingredients into a small bowl, whisk, set aside.

In an enamel/ceramic lined Dutch oven, skillet or similar stock pot, place the sliced mushrooms and one Tablespoon of tamari, sauté for 4 minutes over medium heat to release the water from the mushrooms; then place the small broccoli florets in the skillet with the mushrooms, cover with a lid and sauté the broccoli florets for 3 minutes. 

Remove the lid and continue to sauté until the broccoli has reached the desired tenderness. Then add the chickpeas and the sauce, increase the heat, simmer until the sauce thickens and the broccoli and mushrooms are completely coated in the sauce. Lower the heat and simmer for one minute.

Remove from heat, garnish with your favorite toppings.

monkeyandmekitchenadventures.com

Previous article Tomato Zucchini Gratin