Sauteed Chinese Broccoli

Author: Canadian Living

This green is usually available all year round. However, if you can't find it, you can use regular broccoli.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2007

Ingredients

  • 2 lbs Chinese broccoli
  • 1 tablespoon vegetable oil
  • 1 clove garlic minced
  • 1/3 cup sodium-reduced chicken stock
  • 1 pinch salt
  • 1 teaspoon cornstarch

Method

Trim broccoli stalk ends. In saucepan of boiling salted water, blanch broccoli until tender-crisp, about 3 minutes. Drain and pat dry. (Make-ahead: Chill under cold water; drain and pat dry. Wrap in towels and place in plastic bag; refrigerate for up to 24 hours.)

In wok or large skillet, heat oil over medium-high heat; stir-fry garlic until fragrant, about 10 seconds. Add broccoli; stir-fry for 2 minutes.

Add stock and salt ; bring to boil. Mix cornstarch with 1 tbsp (15 mL) cold water; add to wok and bring to boil. Saut?ntil broccoli is coated and glossy, about 2 minutes.

Nutritional facts Per serving: about

  • Sodium 313 mg
  • Protein 3 g
  • Calories 36.0
  • Total fat 2 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 5 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 114.0
  • Vitamin C 102.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sauteed Chinese Broccoli

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