Broccoli and Water Chestnuts in Citrus-Ginger Sauce

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Makes 6 to 8 servings

Ingredients

 * 2 pounds broccoli, washed well
 * 2 tablespoons safflower oil
 * 2 tablespoons minced ginger
 * 1 tablespoon minced garlic
 * 1 x 6 oz can water chestnuts, drained well
 * ¾ cup orange juice
 * ¼ cup water
 * 2 tablespoons tamari
 * 1 tablespoon cornstarch or arrowroot
 * 1 teaspoon toasted sesame oil
 * 1 teaspoon unbleached cane sugar
 * 2 tablespoons orange zest

Directions

 * 1) Begin by cutting the tops off the broccoli, then cut them into small florets, and set aside.
 * 2) Peel the stems of the broccoli, removing and discarding any tough parts; Cut the stems in half lengthwise, and then thinly slice them.
 * 3) In a wok or large non-stick skillet, stir-fry the sliced broccoli stems in the oil for 3 minutes.
 * 4) Add the reserved broccoli florets, ginger, and garlic, and stir-fry an additional 3 minutes or until crisp tender.
 * 5) Add the water chestnuts and stir-fry for an additional 1 minute.
 * 6) In a small bowl, combine the orange juice, water, tamari, cornstarch, toasted sesame oil, and sugar, and whisk well to dissolve the cornstarch.
 * 7) Add the orange juice mixture to the wok, along with the orange zest, and cook stirring constantly until sauce has thickened.
 * 8) Transfer to a large bowl or platter for service.

Nutritional information

 * Calories 64
 * Fat 4 Carbs 7 g
 * Sodium 20 Mg
 * Fiber 2 g