Yield: 6 Servings
|\N \N||Stephen Ceideburg|
|1 bunch||Broccoli (about I pound)|
|¼ teaspoon||Reduced sodium soy sauce|
|1 tablespoon||Granulated sugar|
|2 tablespoons||Rice vinegar|
|2 tablespoons||Oriental sesame oil|
|1 tablespoon||Minced garlic (3 cloves)|
|1 tablespoon||Minced fresh ginger|
|¾ teaspoon||Dried red pepper flakes or dried chile flakes|
With sharp knife, peel away tough, outer skin covering stem of broccoli. Cut away florets, cutting up larger pieces on diagonal. Cut stems into 1-inch sections. Combine soy sauce, sugar and vinegar in small bowl, stirring until sugar has dissolved. Set aside.
Heat water in large pan until boiling and add broccoli. Return to boil and cook until stems and florets are just tender, about 3 minutes. (jab pieces with sharp knife--it should go through stems easily.) Drain in colander and rinse under cold running water to cool. Drain thoroughly and place in mixing bowl.
Heat wok or skillet over high heat. Add sesame oil and heat until hot. Add garlic, ginger and red pepper flakes and stir-fry about 10 seconds until fragrant. Add soy sauce mixture and cook about 30 seconds, stirring constantly. Pour sauce over broccoli, tossing to coat. Let stand at least 30 minutes at room temperature, or cover with plastic wrap and chill several hours before serving. Serve at room temperature or cold.
Per serving: 72 calories (12 percent from protein, 34 percent from carbohydrate, 54 percent from fat), 2 grams protein, 7 grams carbohydrate, 5 grams fat, 0 cholesterol, 31 milligrams sodium.
Exchanges: 1 vegetable, 1 fat.
From the Oregonian's FOODday, 1/19/93.
Posted by Stephen Ceideburg