Sesame broccoli and carrots
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Broccoli florets |
| 1 | cup | Julienne-cut carrot |
| ¼ | cup | Low-salt chicken broth |
| 1 | teaspoon | Cornstarch |
| 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 |
Directions
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.