Szechuan Broccoli


This oriental treatment of a favorite vegetable makes full use of the broccoli by calling for flowerets and stems to be chopped together.

•1 TSBP reduced sodium soy sauce
•1 TSBP rice or cider vinegar
•½ tsp sugar
•1 TSBP sesame seeds
•2 tsp vegetable oil
•¼ to ½ tsp crushed red pepper
•½ tsp peeled, minced ginger
•2 cloves garlic, minced
•5 cups coarsely chopped broccoli (about ½ bunch)

Combine soy sauce, rice vinegar, and sugar in a small bowl; set aside.
Heat a large skillet or wok over medium heat. Add sesame seeds; cook 1 minute or until browned. Remove seeds, and set aside.
Add oil and next 3 ingredients to skillet; stir fry 30 seconds. Add broccoli; stir fry 1 minute. Add soy sauce mixture; stir well. Cover and cook 2 minutes or until broccoli is crisp-tender. Sprinkle with sesame seeds. Yield: 4 servings (about 72 calories per 1-cup serving).
PROTEIN 4.3/ FAT 3.6/ CARBOHYDRATE 8.4/ CHOLESTEROL 0/ SODIUM 184

Szechuan Broccoli

Light and Easy Cooking Collection
Oxmoor House