Sesame broccoli and carrots

Yield: 4 Servings

Measure 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

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.

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