Easy Stir-Fried Broccoli and Brussels Sprouts

Ingredients

• 1/4 cup homemade or store-bought low-sodium chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon vegetable oil
• 2 cups broccoli, stems removed and florets cut into small pieces
• 2 cups brussels sprouts, sliced into thin strips
• 2 cups kale, leaves removed and cut into thin strips
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced fresh garlic
• 1 tablespoon thinly sliced scallions, white and light green parts
• 1 fresh Thais bird chili pepper, minced
• Kosher salt
• 1/2 cup fresh cilantro leaves

Directions

Stir the broth, soy sauce, and rice wine vinegar together in a small bowl, then keep it nearby. Warm the oil in a 12-inch skillet or wok until it just begins to smoke. Add the broccoli right away and cook until the color brightens and the pieces are tender but still crisp, about 3 minutes. Scoop the broccoli into a large bowl. Put the pan back over the heat and let it get smoky again. Add the brussels sprouts leaves and kale, then cook until they are barely tender and browned in a few places, about 2 minutes. Add them to the bowl with the broccoli. Set the pan back on the heat, then add the garlic, ginger, scallion, and chili, if using. Cook while stirring until aromatic, about 10 seconds. Add the vegetables back to the pan, pour in the sauce mixture, and toss everything together. Taste and add salt if needed. Fold in half the cilantro, move everything to a serving bowl, scatter the rest of the cilantro over the top, and serve right away.