Philly Cheesesteak Sandwiches

 Philly Cheese Steak Sandwiches

Prep 1 hr (includes freezing)   Cook 20 min   *Takes a while to make

Serves 4

Ingredients

2 lb skirt steak (do not substitute)

4  8-inch soft Italian sub rolls

2 tbsp vegetable or canola oil

1/2 tsp  salt

1/8 tsp pepper

1/4 cup grated Parmesan cheese

8 slices (8 oz) white American cheese

Optional

thinly sliced green bell pepper & sweet onion, sautéed

Instructions

1. Trim fat from the steak. Slice crosswise with the grain into 3-inch-wide strips. Freeze on a plate until very firm, about 1 hour.

2. Shave the frozen steak as thinly as possible against the grain. Mound the meat and chop coarsely 10–20 times.

3. Heat oven to 400°F. Split rolls, place on a baking sheet, and toast until lightly browned, 5–10 minutes.

4. Heat 1 tbsp oil in a 12-inch nonstick skillet over high heat until just smoking. Add half the meat in an even layer and cook without stirring until well browned, 4–5 minutes. Stir and cook until no longer pink, 1–2 minutes. Transfer to a colander to drain. Wipe skillet clean and repeat with remaining oil and meat.

5. Return skillet to medium heat. Drain excess moisture from the meat, return meat to skillet, and season with salt and pepper. Cook, stirring constantly, until warmed through, 1–2 minutes.

6. Reduce heat to low. Sprinkle Parmesan over the meat and lay American cheese slices on top. Let melt about 2 minutes, then fold the cheese thoroughly into the meat.

7. Divide the cheesy meat evenly among the toasted rolls and serve hot.

 

Sausage, Fontina, and Bell Pepper Strata

Bon Appétit | June 2009

Yield: Makes 8 to 10 servings
Ingredients

• 6 large eggs

• 2 ½ cups whole milk

• 2 cups sliced green onions

• ½ cup whipping cream

• ½ cup finely grated Romano cheese

• 2 tablespoons chopped fresh oregano

• ½ teaspoon salt

• 1 pound Italian sausages, casings removed

• 2 large red bell peppers, halved, seeded, cut into ½-inch wide strips, 

• 1 1-pound loaf rustic French bread, cut into ½-inch-thick slices or into 1 - 2 inch cubes*

• 2 cups (loosely packed) coarsely grated Fontina or fontinella cheese

Directions

Preheat oven to 350°F. Butter 13x9x2-inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.

Place sausage in large nonstick skillet; Brown sausage then remove to a plate.. Add bell pepper and green onions  to skillet. Sauté over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.

Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausage-pepper mixture. Repeat layering.  (Or if using cubed bread, mix everything together. ) Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.

---

Recommendations —
do night before + let sit covered
in fridge. Take out of fridge for 40 minutes before baking. 

 

Laura’s Vegetable Turkey Chili

Ingredients

2 tablespoons canola oil or olive oil 1 ½ cups chopped yellow onions

2 red bell peppers, chopped 1 tablespoons minced garlic

1 medium zucchini, cut into small dice 2 cups frozen corn kernels

1 whole celery bunch 1 lb baby portobello mushrooms, chopped

1 tablespoon chili powder 1 teaspoon ground cumin

1 ¼ teaspoons sea salt ¼ teaspoon cayenne

2 (26-ounce) cans chopped tomatoes, drained 2 cans  black beans, rinsed and drained

1 (28-ounce) can tomato sauce 1 to 2 cups chicken stock 

3 tablespoons chopped fresh cilantro leaves Sour cream, for garnish

Diced avocado, for garnish Chopped green onions, for garnish

1 lb ground turkey

Note: Takes approximately 1–1½ hours to chop and get all ingredients in.

Directions

1. In a large, heavy pot, heat the oil over medium-high heat. Brown the turkey until cooked. Then place the cooked turkey in a bowl.

2. Add a little more oil if needed. Add the onions, bell peppers, garlic, and celery, and cook, stirring, until soft, about 6 minutes.

3. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 10 minutes.

4. Add the chili powder, cumin, salt, and cayenne, and cook, stirring, until fragrant, about 30 seconds.

5. Add the tomatoes and stir well. Add the beans, tomato sauce, and chicken stock, and return the turkey to the pot. Stir well and bring to a boil.

6. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

7. Remove from the heat and stir in the cilantro. Adjust the seasoning to taste.

8. Top each serving with a dollop of sour cream and a spoonful of avocado. Sprinkle with green onions and serve.

Melt-in-Your-Mouth Pumpkin Cookies

Melt-in-your-mouth Pumpkin Cookies
Yield : 60 cookies

Ingredients

2 cups butter, softened                                2 cups granulated sugar

2 teaspoons baking powder                        2 teaspoons baking soda

1 teaspoon salt                                                1 teaspoon ground cinnamon

1 teaspoons ground nutmeg                        2 eggs

2 teaspoons vanilla                                        1  15-oz. can pumpkin 

4 cups flour                                                        (Libby's is preferred)

Brown Sugar Frosting (option 1)

1/2 cup butter                                                1/2 cup brown sugar

1/4 cup milk                                                    1 teaspoon vanilla

3 - 4 cups powdered sugar

White Frosting (option 2)

2 cups confectioners sugar
2 Tbsp melted butter
2 Tbsp milk
3/4 tsp vanilla

Directions

Preheat oven to 350 degrees. In a large bowl, beat the 2 cups butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, 1 tsp cinnamon, and nutmeg. Beat until combined. Beat in the eggs and 2 tsp vanilla until combined.  Beat in pumpkin. Beat in as much of the flour as you can with the mixer.  Stir in remaining with a wooden spoon. 

Drop dough by heaping teaspoon 2 inches apart on ungreased cookie sheets.  Bake for 10-12 minutes or until tops are set.  Transfer to wire racks to cool. 

If making brown sugar frosting, in a small saucepan, heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 tsp vanilla. Beat in powdered sugar until smooth.  Spread frosting on cookies.

If making white frosting,  mix together all ingredients and spread on cookies. Leave out until frosting "sets". 

Apple Cider Doughnut Mini Muffins Recipe

 

Apple Cider Doughnut Mini Muffins Recipe

Ingredients

• 2 cups all purpose flour
  

  1 teaspoon baking powder
  1/2 teaspoon baking soda
  1/2 teaspoon salt
  1 teaspoon cinnamon
  1/2 teaspoon ginger
  3/4 teaspoon nutmeg
  1/3 cup dark brown sugar
  1 cup apple cider
  1 egg
  1 teaspoon vanilla extract
  3 tablespoons butter, melted and cooled,

• Topping
  

  1/2 cup granulated sugar
  1/2 tsp cinnamon
  4 Tbsp melted butter

Directions

1. 1.

   Set rack in center of oven, preheat to 400°F. Liberally spray mini muffin pans with nonstick spray, set aside. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg. Add brown sugar and work into mixture by hand to break up clumps. Set aside. In a second bowl, whisk together cider, egg, vanilla, and 3 tablespoons melted butter. Add wet to dry ingredients and quickly but gently fold together until all streaks of flour are just incorporated and you have a light, fluffy batter. Divide evenly between cups of muffin pans (about 2/3 full) and bake for 8-10 minutes, turning once.

2. 2.

   While muffins are baking, whisk together 1/2 tsp cinnamon and granulated sugar. Melt 4 Tbsp butter in a shallow bowl. As soon as muffins are done, immediately turn out onto a rack and roll them a few at a time in the melted butter, then roll in cinnamon sugar and shake until well-coated. (Or if you prefer less sugar, just lightly dip top of muffin in butter and then the cinnamon sugar mixture.) Let muffins continue to cool on rack. You may reheat to serve, with the oven at 400°F— it will only take 1 or 2 minutes.                                                                                                                                                                                                  Recipe credit - https://www.seriouseats.com/recipes/2013/10/apple-cider-doughnut-mini-muffins-draft.html

4. 
   

Braised Asian Meatballs and Cabbage

Braised Asian Meatballs and Cabbage

*Kevin, Caroline, and Austin liked it! (and Clayton ate it without complaining.)

Dinner servings: 6

Ingredients

1 ½ lb ground pork

4 ½ Tablespoons soy sauce

3 teaspoons fresh ginger peeled and minced (or 1 1/2 tsp prepackaged ginger)

2 cloves garlic, minced

1 ½ teaspoons toasted sesame oil

¼ teaspoon  red pepper flakes

2 Tablespoons vegetable oil

½ cup plain breadcrumbs (not panko)

2 bunches green onions, divided (1/2 minced, and ½ sliced horizontally)

1 large green cabbage, trimmed and sliced

2 cups chicken broth

Jasmine rice or rice noodles

Instructions

1.      In a large mixing bowl, use your hands to combine the pork, soy sauce, ginger, garlic, sesame oil, red pepper flakes, diced green onions, and breadcrumbs.  Form into golf ball sized meatballs (no bigger) and set aside.

2.      Boil chicken broth in small pot to reduce.

3.      Make jasmine rice or rice noodles according to the package.  

4.      In a large saute pan with sides, heat the vegetable oil over medium high heat.  Brown the meatballs on all sides, about 5 – 8 minutes.

5.      Add cabbage and sliced green onions and cook, stirring for 2 minutes or so, until it begins to wilt.

6.      Pour in the broth, cover with lid and cook until the meatballs are done all the way through (no longer pink in the inside), another 5 – 10 minutes and broth melds.

7.      Remove the lid and simmer for another few minutes so liquid can reduce slightly.

8.      Pour over rice or rice noodles and serve.

Raspberry Danish Twist

Homemade Raspberry Danish Twist

Homemade Raspberry Danish Twist

Adapted from:

https://sallysbakingaddiction.com/raspberry-danish-braid/

https://sallysbakingaddiction.com/danish-pastry-dough/

Note - Pastry dough should be made the night before. 

 

Ingredients - 

Pastry Dough (makes 2 pastry braids)

1/4 cup warm water, 105°F -115°F 

2 and 1/4 teaspoons active dry yeast (1 standard package)

1 tsp sugar

1/2 cup  milk, at room temperature*

1 large egg, at room temperature

1/4 cup granulated sugar

1/2 teaspoon salt

2 and 1/2 cups  unbleached all-purpose flour (spoon & leveled)

14 Tablespoons  salted butter, cold

Raspberry Filling (enough for 2 pastry braids. Half the amts for 1 pastry braid.)

2 and 1/2 cups raspberries, fresh

4 Tablespoons granulated sugar

1 Tablespoon (15ml) warm water

2 - 3 teaspoons cornstarch

Vanilla Glaze

1 cup (120g) confectioners’ sugar, sifted

1 teaspoon pure vanilla extract

2 Tablespoons (30ml) heavy cream or milk

Egg Wash

1 large egg

2 Tablespoons  milk

Instructions

1. Whisk the yeast, sugar, and warm water (using a thermometer to ensure correct temp) together
in a large  bowl. Allow to sit for 5 minutes until foamy or bubbles start to form. This is proofing your yeast. (IIf bubbles do not form, yeast is dead and you should start over.)  

2. Make sure milk and egg is at room temperature. Add milk, egg, ¼ cup granulated sugar, and salt.
Once these wet ingredients are mixed together, set the bowl aside and make your butter/flour mixture.

3. Cut butter into 1/4 inch slices and add to a food processor or blender. Top with flour. Pulse the
mixture 10-12 times, until butter is fairly crumbled.

4. Pour the flour mixture into the wet ingredients. Very gently fold the two mixtures together. Do
not be angry with the dough! You want to be very, very, very gentle when you are folding the two together. Fold *just until* the dry ingredients are moistened. The butter must remain in pieces, which creates a flaky pastry. Turn the dough out onto a large piece of plastic wrap. Wrap the dough up tightly and refrigerate for at least 4 hours orovernight.

5. After 4-12 hours, take the dough out of the refrigerator to begin the “rolling and folding” process.
Flour a  work surface. The dough will be sticky, so make sure you have flour nearby as you roll and fold. Using the palm of your hands, gently flatten the dough into a small square.  

     

6. From there, roll out into a 15 inch long rectangle using your rolling pin. You may have to continue
to lightly flour the counter as you are rolling. 

7. Fold the dough together as if it were a business letter. 

8. And roll it out into a 15 inch long rectangle again. Then, fold again into a business letter. You’ll
repeat rolling and folding 1 more time for a total of 3 times.  Repeating the rolling and folding is creating the flaky layers in your pastry dough. If at any point in this process, your dough becomes way too soft, cover and refrigerate it for 30 minutes. And always, always make sure your work surface is floured since the dough is sticky.

9. Fold the dough up tightly, wrap in plastic wrap, and chill for at least 30 minutes or up to 1 day.

10. After at least 30 minutes, take the dough from the refrigerator, unfold it, then cut it in half.
(Since the dough is enough for TWO pastry braids.) Wrap 1 half up and keep chilled as you work
with the first half. Put down parchment paper or a silpat mat. (unlike the picture.)(It will be much
easier to transfer onto baking sheet.) Roll out your dough to make a 12×8  inch rectangle. 

Cut off two corners of the dough and then two small triangles at the other end. 

11. Spread 1/2 of the filling (raspberry or whatever filling you choose) down the length of the center
of the strip. Cut slanting strips (3/4 inch – 1 inch each) along both sides. I used a very sharp knife,
but a pastry wheel or pizza cutter will work just fine. I find this video VERY helpful. 
https://www.youtube.com/watch?v=kd3PMaMt4j4

12. Fold the bottom end up to “seal” the filling in  (eventhough the picture doesn’t show that.)
Allow the braid to rest for 15-20 minutes as you preheat your oven. Repeat with the second half
of the dough and the rest of the filling.

13. Preheat oven to 400°F (204°C). Beat the egg wash ingredients together. Brush the top of the pastry
with egg wash. There will be enough egg wash for both braids. The egg wash gives your pastry that
beautiful sheen.

14. Bake each braid for 15-16 minutes or until golden brown. Make sure to rotate the pan at least two
times to ensure the braid is browning evenly. My oven has hot spots, so I rotated my braid every 5
minutes. Mine took 16 minutes. Allow to cool for at least 10 minutes. Drizzle with glaze, slice, and
enjoy!

Notes

Make Ahead & Freezing Instructions: Prepare the dough through step 3. The dough at this point can
be chilled overnight and up to 3 days. OR prepare the dough through step 5. Fold the dough up tightly,
wrap in plastic wrap, and
chill in the refrigerator for up to 1 day. During this second chilling time, you could actually keep the
dough frozen for up to 1 month. Then thaw overnight in the refrigerator when you are ready to shape
in step 6.

Kim Kearny's Poppy Seed Bread

This is my family's most FAVORITE breakfast bread.  It comes from my mom's old friend, Kim Kearny. 

Kim Kearny's Poppy Seed Bread
Makes 2 loaves, or about 5-6 mini loaves

Bread
2 sticks butter, softened (1 cup)                             1 3/4 cup sugar
1/2 tsp almond extract                                            1 tsp vanilla extract
4 eggs, separated                                                    2 1/2 cups + 2 Tbsp flour
1/4 tsp salt                                                              1 tsp baking powder
1/2 tsp baking soda                                                1/4 cup poppy seeds
1 cup buttermilk

Topping
2 tsp cinnamon
1/4 cup sugar

Directions
* Soak 1/4 cup poppy seeds in 1 cup buttermilk for at least 15 minutes.
* Preheat over to 350 degrees.
* Cream butter and sugar.  Add egg yolks, almond extract, and vanilla extract.
* Combine flour, salt, baking powder, and baking soda in a small bowl.
* Add dry ingredients and buttermilk/poppy seed mixture alternately.  Mix well.
* With clean beaters, whip egg whites until they have stiff peaks.
* Gently fold egg whites into batter.
*Grease 2 loaf pans generously (or 6 mini loaf pans.) 
* In small bowl,  mix cinnamon and sugar together. 
* Pour small amount of batter into pans.  Sprinkle half the cinnamon sugar mixture on top.   Add remaining batter on top of the cinnamon sugar.  Top with the rest of the cinnamon sugar.   Dot with butter.
*Bake at 350 degrees for 45 - 55 minutes (or 33 - 35 minutes for a mini loaf.) Insert toothpick to make sure insides are done. (Toothpick should come out clean.)
*Let cool and carefully take out of pans.

Penne with Vodka Sauce

Penne with Vodka Sauce
Adapted from seriouseats.com

Ingredients
2 Tablespoons butter
4 small shallots, minced (about 1/2 cup)
4 medium garlic cloves, minced
1 28 ounce can crushed tomatoes
2 Tablespoons tomato paste
1/8 tsp red chili flakes (1/4 - 1/2 if you like your sauce spicy.)
1/4 cup + 2 tablespoons vodka
1 tsp sugar
1 1/2 tsp salt
3/4 cup heavy cream
1/3 cup chopped basil, divided
1 1/2 lb dried pasta, like penne
1 lb wilted spinach leaves (optional)


Directions
In a large pot over medium heat, melt butter.  Add shallots and cook, stirring, until softened and just beginning to brown, about 8 minutes.
Stir in garlic and cook until fragrant, about 1 minute.
Add crushed tomatoes (with juice) and tomato paste.
Stir in chili flakes, vodka, 1 1/2 tsp salt, and 1 tsp sugar.
Bring to a boil over medium heat.  Reduce heat to medium low and simmer, stirring occasionally  until slightly thickened and flavors are melded, about 20 - 30 minutes.  Stir in cream and 1/4 cup chopped fresh basil. Season to taste.
Keep warm while you cook pasta.
Cook pasta according to package directions. Drain cooked pasta, reserving 1 cup of pasta water.  Toss pasta with sauce adding pasta water until sauce reaches desired consistency. Stir in rest of chopped basil (and spinach, if using.)  Top with parmesan cheese.
 

Aunt Meredith's Barbacoa Tacos

Aunt Meredith's Barbacoa Tacos

Ingredients
1 can low-sodium beef broth
1 large yellow onion, chopped
6 cloves garlic, finely chopped
1 1/2  finely chopped chipotle chiles in adobo sauce
  plus 3 Tbsp. adobo sauce (from 1 can) * or more for spicier beef
1½ teaspoons ground cumin
1 teaspoon dried mexican oregano
2¼ teaspoons kosher salt, divided
1 3½-lb. boneless beef chuck roast or round roast
¼ cup packed cilantro leaves
fresh lime wedges
1 can black beans
cotija cheese (or shredded colby jack)
pico de gallo
guacamole
crema or sour cream
tortillas

Directions
Stir broth, chopped onion, garlic, chipotles, adobo sauce, cumin, oregano, and 1¼ teaspoons salt in a 6- quart slow cooker. Add beef and turn to coat. Cover and cook on low until beef is very tender and pulls apart easily, 7 to 8 hours.

Transfer beef to a large bowl; coarsely shred with 2 forks.  Drain some of the liquid out of the crock pot. Toss beef with 1½ - 2 cups cooking liquid left in the crock and ¾ teaspoon salt.

Serve in warm tortillas with warmed black beans, cilantro, cheese, pico de gallo, guacamole, lime wedges, and sour cream.   Tortilla chips on the side.

Adapted from https://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-mexican-beef-sliders-recipe

Slow Cooker Chicken Tortilla Soup

Ingredients
1 lb shredded, cooked chicken  (from 1 rotisserie chicken)
1 (15 oz.) can whole peeled tomatoes, mashed
1 (10 oz.)  can La Preferida brand mild enchilada sauce
1/2 medium onion, chopped
1 (4 oz.) can chopped green chile peppers (mild)
1 (24 oz.) can black beans
2 cloves garlic, minced
1 (32 oz.) can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp pepper
1 bay leaf
1 (10 oz.) package frozen corn
1 Tbsp chopped cilantro

tortilla chips, avocado, shredded cheese, sour cream

Directions
Place chicken, tomatoes, enchilada sauce, onion, green chiles, black beans, and garlic into a slow cooker. Pour chicken broth and season with cumin, chili powder, salt, pepper, and a bay leaf.  Stir in corn and cilantro. Cover and cook on Low setting for 6 - 8 hours, or on High for 3 - 4 hours.
Serve with tortilla chips, avocado, shredded cheese, and sour cream.

White Chicken Chili

Ingredients
2 (14.5 oz.) cans white northern beans
1 tablespoon vegetable oil
1 medium jalapeno pepper, minced, seeds removed
2 medium poblano peppers, chopped, seeds removed
1 large onion, chopped
4 garlic cloves, minced
salt and pepper
1 Tablespoon cumin
1 1/2 tsp ground coriander
1 tsp ancho chili powder
4 cups low sodium chicken broth
2 limes, juiced
1 rotisserie chicken, skin removed, and meat shredded
1/4 cup chopped cilantro leaves
1/2 cup sour cream
Tortilla chips

Directions
Drain and rinse the canned white beans.
In a medium bowl, mash half of the beans with a potato masher until chunky. Leave the rest whole. Set aside.

Add the vegetable oil to a large dutch oven and heat it over medium-high heat.  Add the peppers, onions, and garlic. Saute until soft and fragrant, about 5 minutes.  Season the vegetables with salt and pepper. Add the cumin, coriander, and ancho chili powder and continue to saute for 1 more minute to toast the spices.  Stir in the chicken stock and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 minutes. 
After 20 minutes, taste for seasoning and adjust if necessary.  Stir in the shredded chicken, cilantro, and sour cream. SImmer until heated through, about 5 - 10 minutes.  Serve with dollops of sour cream and tortilla chips.

Recipe inspired by the Neelys. 

Kim's Parmesan Baked Potatoes

Ingredients
6 Tbsp butter, melted
3 Tbsp grated Parmesan cheese
8 medium, unpeeled red or baking potatoes, halved lengthwise
salt

Preheat oven to 400 degrees.
Pour butter into a 9 x 13 baking pan. Sprinkle parmesan cheese over butter.  Sprinkle salt over cheese. Place potatoes with cut side down over cheese. Salt tops of potatoes.  Bake uncovered at 400 degrees, for 40 - 45 minutes or until tender.

Chicken and Broccoli Stir-Fry

Chicken and Broccoli Stir-Fry

Ingredients

3 breasts skinless boneless chicken breasts, cubed

3 scallions, whites only, thinly sliced on an angle

3 scallions chopped, green & white parts

2 cloves garlic, minced

1-inch piece peeled fresh ginger, minced

2 - 3 tablespoons soy sauce

2 tablespoons sugar

1 tablespoon, plus 1 teaspoon cornstarch

1 1/4 teaspoons salt

1 tablespoon dry sherry

1 tablespoon dark sesame oil

About 1/3 cup water

3 tablespoons vegetable oil

5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)

3/4 to 1 teaspoon red chili flakes, optional

1 tablespoon hoisin sauce

Jasmine rice

1.    In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, 1-2 Tbsp soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.

2.    Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

3.    Start cooking the jasmine rice in a separate pot according to instructions.

4.    Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown (and is cooked through). Add the hoisin and 2 Tbsp soy sauce. Stir in the reserved cornstarch mixture and bring to a boil to thicken. ,Return the broccoli to the pan and toss to heat through. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

Cooks Note - Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions. The broccoli stems are used (love all that fiber) to add textural contrast and also to help bulk up the dish, and why waste them?