The secret to this incredibly easy and addictively tasty stir-fried broccoli recipe is the addition of orange preserves. It adds a subtle citrus note that makes this side dish irresistible. Use all-fruit (rather than sugary) preserves or marmalade if you can.
If you have broccoli skeptics at the table, this dish just might win them over. Especially if you’re feeding kids or other picky eaters, the baby corn adds that little something that makes this special.
The only prep involved is cutting up the broccoli, and from there, the whole process goes quickly. Serve with Asian-style rice, noodle, or tofu dishes. And while the orange preserves and teriyaki marinade add plenty of flavor, step up the flavor with any or all of the optional ingredients listed in the recipe.
- 2 good-size broccoli crowns
- 1/3 cup all-fruit orange preserves
- 1/3 cup teriyaki marinade
- 14-ounce can baby corn, drained
- 2 teaspoons sesame seeds
Optional additions (use any or all)
- 1 tablespoon dark sesame oil
- 1 to 2 teaspoons grated fresh or squeeze-bottle ginger
- Dried hot red pepper flakes to taste
- 2 teaspoons cornstarch or arrowroot, if needed
- Cut the broccoli into bite-sized pieces and rinse.
- In a large skillet or stir-fry pan, combine the preserves and teriyaki marinade. Whisk together until well blended while warming the mixture up over medium-high heat.
- When the preserves and teriyaki mixture starts to bubble, add the broccoli and stir quickly to coat.
- Stir-fry until the broccoli is bright green and just tender-crisp, about 5 minutes.
- Stir in the baby corn and any or all of the optional ingredients. Stir-fry for no more than another minute, just until heated through.
- Sprinkle in the sesame seeds and taste to see if you’d like to add more teriyaki marinade.
- If liquid has formed in the bottom of the pan, combine the cornstarch in just enough water to dissolve it. Return the pan to high heat, drizzle in the dissolved cornstarch, and cook for a few seconds until it thickens. Then serve at once, straight from the pan.
Amount Per Serving:Calories: 153 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 530mg Carbohydrates: 26g Fiber: 3g Sugar: 11g Protein: 5g
What is baby corn, anyway?
Unlike baby carrots, which are actually whittled from full-grown carrots, baby corn is what it claims to be: An immature ear of corn. Any variety of corn can be used to harvest these babies, but this practice doesn’t jibe with American corn-growing practices, according to The Adorable Mystery of Where Baby Corn Comes From is Officially Solved. So, it’s most often imported from Asian countries.
Basically, baby corn is harvested from the corn stalk while still tiny, before it has a chance to develop a proper cob.
It’s easiest to find in cans, but if your local supermarket is well stocked, you might just find it fresh, sold in small packages. Many Asian markets carry it as well, canned or fresh.