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
MethodTrim 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
- Iron 4.0
- Calcium 3.0
- Vitamin A 114.0
- Vitamin C 102.0