Yield: 4 Servings
|5 cups||Broccoli florets|
|1 cup||Julienne-cut carrot|
|¼ cup||Low-salt chicken broth|
|1½ tablespoon||Low-sodium soy sauce|
|1½ tablespoon||Dry sherry|
|1 teaspoon||Vegetable oil|
|1 tablespoon||Minced peeled gingerroot|
|2||Garlic cloves, minced|
|½ teaspoon||Dark sesame oil|
|1 teaspoon||Sesame seeds, toasted|
Drop broccoli and carrot into a large Dutch oven of boiling water; cover and cook 3 minutes. Drain and rinse under cold water. Drain well.
Combine broth, cornstarch, soy sauce, and sherry in a small bowl; stir well, and set aside.
Heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Add gingerroot and garlic; stir-fry 10 seconds. Add broccoli and carrot; stir-fry 1 minute. Add broth mixture; bring to a boil, and cook 1 minute or until thickened, stirring constantly. Remove from heat; stir in sesame oil, and sprinkle with sesame seeds. Yield: 4 servings (serving size: 1 cup).
Per serving: 114 Calories; 3g Fat (21% calories from fat); 8g Protein; 18g Carbohydrate; 0mg Cholesterol; 266mg Sodium Recipe by: Cooking Light, Sept. 1995, page 76 Posted to MC-Recipe Digest V1 #412 by igor@... on Jan 28, 1997.