Broccoli: 1½ pounds of broccoli (24 ounces) is roughly equal to 2 to 3 heads, depending on their size, and yields about 8 cups when chopped.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze them in a freezer-safe container for up to 2 months.
Sauce: The stir fry sauce yields about 1¼ cups. It’s best to start with ¾ to 1 cup when cooking the stir fry, then add the remaining sauce if desired. If you prefer a lighter coating, feel free to halve the sauce recipe.
Thicker Sauce: For a thicker consistency, stir in an extra ½ tablespoon of cornstarch.
Ingredient Tip: Choose vegetable stock labeled as “no added salt” for better control over sodium levels.
More Tips: Refer to the full stir fry sauce post for additional recipe suggestions and helpful preparation tips.