CABBAGE AND BROCCOLI STIR FRY
Ingredients
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoons butter, softened
2 tablespoons white miso
2 tablespoons maple syrup
1 teaspoon red pepper flakes
3 tablespoons olive oil
2 pounds Napa cabbage, cut into 2-3” chunks
1 head broccoli, cut into florets and stems cut into ¼” rounds
1 large carrot, shredded
6 garlic cloves, chopped
1 teaspoon salt
1 tablespoon scallions, chopped
1 cup bean sprouts
2 teaspoons black sesame seeds
Instructions
Combine the soy sauce, butter, miso, maple syrup, and red pepper flakes in a small bowl and whisk until smooth. Set aside.
Heat the olive oil in a large deep skillet or wok over medium high heat. Add the Napa cabbage and broccoli stems to the hot oil and sear on all sides until golden brown, about 3 minutes.
Add the broccoli florets, carrots, and garlic to the pan and continue to cook, tossing frequently, about 3-4 minutes. Season with the salt.
When the broccoli florets are bright green and ‘crispy tender’ add the miso mixture to the pan. Continue tossing until everything is coated with the sauce. Toss in the scallions and bean sprouts. Top with the sesame seeds and serve immediately.
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