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Stir-Fried Broccoli, Garlic Scapes and Brown Rice

Stir-Fried Broccoli, Garlic Scapes and Brown Rice

Image credit to: Chris McIntosh for Boston Organics

Ingredients

  • 1 lb broccoli
  • 1 Tbsp fresh ginger, finely minced
  • 1/2 onion, sliced
  • 1/2 cup organic cashews
  • 1/2 cup cilantro, chopped
  • 4 garlic scapes, sliced diagonally
  • 3 cups brown rice, cooked
  • 1 organic egg, beaten
  • 2 Tbsp soy sauce
  • 2 Tbsp coconut or olive oil

Recipe

Vegans can easily replace the egg with soft tofu.

Chop the broccoli into one inch pieces/florets. Have all of the other ingredients chopped and set aside so that you can quickly add them to the stir-fry. Dry roast the cashews in a pan and set them aside.

Heat the oil in a wok or large pan. When very hot, add the onion, ginger and half of the cilantro frying quickly and stirring constantly for 30 seconds.

Add the broccoli and garlic scapes and season with a good pinch of salt and continue to energetically stir and cook for about three to four minutes (if you find there is any sticking, add a few drops of water).

Add the rice, stir-fry until heated through and then reduce the heat to medium. Make a well in the middle and pour in the egg, add the soy sauce and stir like mad to distribute the egg. Taste and season further with soy sauce, if needed. Toss in the remaining cilantro and the nuts and serve.

Tested and Approved by Boston Organics (Chris McIntosh)

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