Jade-Green Broccoli

1 bunch broccoli (about 2 pounds)
1 tablespoon cornstarch
2 tablespoons light soy sauce
1/2 cup low-fat, low-sodium chicken broth
1/4 teaspoon salt
2 tablespoons peanut, canola, or corn oil
1 clove garlic, minced
1 teaspoon grated gingeroot
2 tablespoons sherry
cooking spray

Peel the broccoli stems only if they are large and tough. Cut the stems diagonally into 1/3-inch slices. Separate the florets.

Mix the cornstarch, soy sauce, chicken broth, and salt in a small bowl; set aside.

Prepare a large skillet or wok with nonstick pan spray. Heat the oil in the skillet; add the garlic and ginger and cook 2 minutes over medium heat. Add the broccoli. Turn the heat to medium-high and stir-fry for 3 minutes.

Add the sherry; cover and cook 2 minutes longer.

Add the soy sauce mixture and stir constantly until the sauce thickens.

Serve hot or chilled.

Number of Servings: 8
Serving Size: 3/4 cup

Exchanges Per Serving
1 Vegetable
1 Fat

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount per serving
Calories 66
Calories From Fat 35
Total Fat 4 g
Saturated Fat 1 g
Cholestrol 0 mg
Sodium 254 mg
Total Carbohydrate 6 g
Dietary Fiber 3 g
Sugars 2 g
Protein 3 g

Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Flat-Bottom Wok, 10-inch

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