| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Toronto | Toronto sta, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | T | Vegetable oil |
| 2 | Garlic cloves, minced | |
| 1 | T | Ginger root, finely chopped |
| 1 | Broccoli, chopped | |
| 1 | c | Water |
| 3 | T | Oyster sauce |
| 1 | T | Rice wine or O.J. |
| 1 | T | Shoyu |
| 1 | t | Sesame oil |
| 1 | t | Cornstarch |
INSTRUCTIONS
In wok or large skillet, heat oil. Add garlic and ginger and cook 30 seconds, until fragrant. Add broccoli and stir to coat. Add water and bring to boil and cook, covered, for 3 mins. Meanwhile, in small bowl, combine oyster sauce, rice wine, shoyu and oil. Stir in cornstarch. Add mixture to wok. Bring to boil and cook until slightly thickened. Taste and adjust seasoning if necessary. Contributor: Toronto Star - Nov 12/97 (Bonnie Stern) Posted to recipelu-digest Volume 01 Number 471 by Cathleen <catht@interlog.com> on Jan 07, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 87
Calories From Fat: 72
Total Fat: 8.2g
Cholesterol: 0mg
Sodium: 504.6mg
Potassium: 27.3mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: <1g
Protein: <1g