Curried Broccoli Slaw
Submitted by mets31
Hot curried broccoli slaw stir-fried with orange juice, maple syrup, and toasted curry powder. A tangy, sweet, tender-crisp side dish served over rice in just 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minBroccoli slaw from a bag gets a serious upgrade here, cooked hot in a skillet with toasted curry powder, fresh orange juice, orange zest, and a drizzle of maple syrup.
The curry powder toasts dry in the pan first, which wakes up the spices and gives the whole dish a roasty, fragrant base.
Orange juice and maple syrup create a glossy, sweet-tangy sauce that clings to the shredded broccoli and carrots once the cornstarch kicks in.
Tender-crisp, bright, and just a little sticky. Spoon it over rice and scatter some cilantro or parsley on top.
Chef Tips
- Toast the curry powder in a dry skillet and keep it moving. Burnt curry tastes acrid and bitter, so pull it the moment it smells fragrant.
- Keep the broccoli slaw at tender-crisp. Overcooked slaw goes limp and loses the crunch that makes this dish work.
- The cornstarch slurry needs to hit boiling liquid to thicken properly. Stir it in while the pan is bubbling, not after you’ve pulled it off the heat.
Ingredients
Directions
In a 10 to 12 inch skillet, stir the curry powder over medium heat until it smells toasted, about 2 minutes.
Add broccoli slaw, orange peel, orange juice and maple syrup.
Boil over high heat for about 8 minutes, or until vegetables are cooked tender-crisp, stirring frequently.
Stir cornstarch mixture and add to vegetables. Stir until boiling.
Add salt and pepper to taste.
Serve hot over cooked rice.
Garnish with chopped parsley or cilantro, if desired.
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