Broccoli With Ginger-garlic Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegan | Vegtime1 | 4 | Servings |
INGREDIENTS
| 1 | Head broccoli | |
| 1 | T | Olive oil |
| 2 | Cloves garlic, minced | |
| 3 | T | Peeled and grated fresh |
| gingerroot | ||
| 1 | T | Whole wheat flour |
| 1 | c | Calcium-fortified soy milk |
| Salt and freshly ground | ||
| black pepper to taste |
INSTRUCTIONS
SERVINGS VEGAN Calcium-enriched soy milk, fresh gingerroot and garlic add extra flavor to simple, steamed broccoli. And don't throw away your broccoli stems. Peel off the skin with a paring knife, then slice and steam the stems. Calcium per serving: 408 mg. Cut broccoli into florets. Peel stems, cut in half lengthwise, then cut crosswise into 1/2-inch-thick slices. Steam broccoli until bright green and just tender, 5 to 7 minutes. Meanwhile, in a medium saucepan, heat oil over medium heat. Add garlic and ginger and cook, stirring often, until golden, about 1 minute. Reduce heat to low. Stir in flour and cook 2 to 3 minutes, stirring constantly to prevent browning. Gradually stir in soy milk, salt and pepper and cook, stirring frequently, until sauce is thick and bubbly, 3 to 5 minutes. Remove broccoli from steamer and arrange on serving platter. Drizzle with sauce and serve warm. PER SERVING: 84 CAL.; 5G PROT.; 5G TOTAL FAT (1G SAT. FAT); 4G CARB.; 0 CHOL.; 31 MG SOD.; 4G FIBER. Recipe by: Vegetarian Times Magazine, March 1998, page 52 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 65
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: 0mg
Sodium: 97mg
Potassium: 69.2mg
Carbohydrates: 4.3g
Fiber: <1g
Sugar: <1g
Protein: 2.2g