Stir-Fried Broccoli with Orange and Almonds
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 162 |
| pro | 6 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 17 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 163 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 11 |
| vit A | 16 |
| vit C | 155 |
| folate | 31 |
Broccoli contains nonheme iron; the orange juice enhances its absorption.
Ingredients
- 1 bunch broccoli, (1 lb/500 g)
- 1/3 cup slivered almonds
- 1 tbsp vegetable oil
- 1/2 cup orange juice
- 2 tbsp hoisin sauce
- 2 tsp cornstarch
- 2 cloves of garlic, minced
- 1 tsp minced gingerroot
- 1/2 tsp cider vinegar
Preparation
Cut broccoli florets into bite-size pieces. Peel stems and cut into 1/4-inch (5 mm) thick slices. Set aside.
Heat large skillet or wok over medium heat; toast almonds, stirring, until golden, 2 minutes. Transfer to small bowl; set aside.
Heat oil in same pan over medium-high heat; stir-fry broccoli for 2 minutes. Add 2 tbsp (25 mL) water; cover and steam until tender-crisp, about 4 minutes.
Meanwhile, whisk together orange juice, hoisin sauce, cornstarch, garlic, ginger and vinegar; pour into pan. Cook, stirring, until broccoli is glossy and coated, about 1 minute. Sprinkle with toasted almonds.
Source : Canadian Living Magazine: March 2003
- Keywords : Main Course; Stir-fry; Thai and Southeast Asian; Broccoli; Almonds; Orange juice;
Related content
-
-
Shrimp Fried Rice
Be absolutely meticulous when making enough rice for leftovers. Refrigerate it within one hour of...
-
-
Stir-Fried Thai Chicken with Cashews and Basil
Serve with: Rice and an oriental green vegetable, such as Chinese broccoli, snow peas or bok choy...
