From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Broccoli-Macadamia Stir-Fry Broccoli is the most popular vegetable in American restaurants. More broccoli is sold in sit-down, menu establishments than even potatoes. And the industry has not even resorted to the irresistable name "little trees," or to this very good sorta-Oriental approach. 1 bunch (1 lb.) fresh broccoli 1 Tbs. vegetable oil 1/2 cup orange juice 1 tsp. sugar 1/2 tsp. ground ginger 1/2 tsp. salt 1 cup carrots, sliced diagonally 2 tsp. cornstarch 1/2 cup chopped macadamia nuts 1. Cut broccoli tops into florets. Cut stems into two-inch-long, 1/4-inch-wide strips. 2. In a large skillet, heat oil until almost smoking. Add broccoli florets and stems. Stir-fry until lightly cooked, about one minute. 3. Combine orange juice, 1/4 cup water, sugar, ginger, and salt. Add to skillet. Cook and stir until broccoli is crisp-tender. 4. Add carrots and cook until tender. Mix cornstarch and 1/4 cup water. Stir into skillet. Cook and stir until sauce thickens. 5. Stir in macadamia nuts, heat through, and serve. Serves four side dishes. Click here for an index of recipes from past editions. © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com