Stir-Fried Broccoli With Shoyu Ginger Sauce Recipe
Ingredients
| Broccoli head/1 package frozen, defrosted broccoli | 1 | |
| Vegetable oil | 2 Tablespoon | |
| Cornstarch | 1⁄2 Tablespoon | |
| Soy sauce | 1⁄2 Tablespoon | |
| Powdered ginger | 1⁄8 Teaspoon | |
| Chicken broth | 1⁄2 Cup (8 tbs) | |
| Salt | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 95 Calories from Fat 68
% Daily Value*
Total Fat 8 g11.9%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 442.1 mg18.4%
Total Carbohydrates 6 g1.9%
Dietary Fiber 1.5 g6.1%
Sugars 1.1 g
Protein 2 g3.7%
Vitamin A 7% Vitamin C 83.6%
Calcium 2.7% Iron 2.6%
*Based on a 2000 Calorie diet
Directions
Cut each floret into several bite-size pieces.
Heat the oil in the wok and add broccoli.
Stirfry for 1 minute, cover, and steam for 3 minutes.
Broccoli should still be bright green in color, crisp, but heated through.
Serve at once with the Shoyu Ginger sauce that has been prepared by combining the sauce ingredients and bringing them to a boil, stirring constantly.
Sauce may be served separately or poured over the broccoli in the wok just before the broccoli is removed.
Chef
