when winn first started solids, i made most of his vegetable and fruit baby food by cooking up fresh or frozen produce, whizzing it up in the food processor, and freezing it in silicone ice cube trays. the one thing i couldn't get over was his love of broccoli. like most people, i've never been a huge fan - as a child i remember the only way i would eat it was hiding under a thick layer of homemade cheese sauce - so i was shocked when my 8 month old seemed to not have a broccoli limit. now that he's older and eating the same food as us, i've made it a point to include some of the foods he loves. not only does winn get his broccoli, but because it's clothed in a salty, sweet, asian sauce, i devoured mine too.
chicken and broccoli stir-fry
adapted from everyday food
30 minutes, serves 4
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon fish sauce
2 tablespoons corn starch
2 teaspoons toasted sesame oil
1 pound chicken breasts, cut into thin slices
2 tablespoons minced fresh ginger
2 cloves garlic, minced
1 bunch broccoli, cut into small florets
about 1/2 pound carrots, cut into 2 inch long pieces and quartered
cooked white rice for serving
- cook the rice while preparing the stirfry.
- in a small bowl, whisk soy sauce, rice vinegar, fish sauce, corn starch, and sesame oil and set aside.
- heat a wok over medium high heat and coat with vegetable oil. add the chicken and cook until browned, stirring frequently, about 10 minutes. remove the chicken from the pan.
- add the ginger, garlic, broccoli, and carrots and cook until the broccoli is bright green and the carrots begin to soften, about 5 minutes.
- add the sauce and the chicken and cook, stirring frequently, until sauce thickens. serve over rice.