Saut? Chinese Broccoli
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This green is usually available all year round. However, if you can't find it, you can use regular broccoli.
Servings:
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 36 |
| pro | 3 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 5 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 313 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 4% |
| vit A | 114% |
| vit C | 102% |
Suggested Recipes
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2 lb (1 kg) chinese broccoli
1 tbsp (15 mL) vegetable oil
1 clove garlic, minced
1/3 cup (75 mL) sodium-reduced chicken stock
Pinch salt
1 tsp (5 mL) cornstarch
Preparation:
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.
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.
Tags:
Source
Canadian Living Magazine: May 2007
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