RECIPE: Orange-glazed Vegetables
Another from the bulging to-try files. This one just misses, so be sure and read my notes.
Orange Glazed Vegetables
4 medium carrots
3 stalks broccoli (reserve florets
1 cut sugar snap peas
2 cups cauliflower florets
1/2 cup fresh orange juice
2 tbls fresh lemon juice
4 tbls maple syrup
1/2 tbls freshly grated ginger root
Salt and pepper to taste
2 tsp EVOO
1 tbls toasted sesame seeds (optional)
Cut carrots and broccoli stalks lengthwise. Then roll-cut them. Steam the roll-cut veggies, broccoli florets, sugar snap peas and cauliflower florets for 5-8 minutes, or until crisp-tender.
In a large nonstick skillet or wok, cook orange and lemon juices, maple syrup and ginger over medium-high heat until very thick and syrupy. Add vegetables, season with salt and pepper, and toss to mix. Transfer begetables to a serving platter. Drizzle with oil and sprinkle with sesame seeds. Serve hot or at room temperature. Makes 8 servings.
My notes: I always peel broccoli stalks before using, and did so for this dish.
In a wok the liquid boiled and boiled and never got syrupy. So I added a slurry of 1 tsp arrowroot dissovled in 1 tsp orange juice to thicken it up. Then tossed the veggies in the resulting sauce.
Once I got the sauce to work, this made a great side-dish.