| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Dutch |
Vegetables |
4 |
Servings |
INGREDIENTS
| 5 |
c |
Broccoli florets |
| 1 |
c |
Julienne-cut carrot |
| 1/4 |
c |
Low-salt chicken broth |
| 1 |
ts |
Cornstarch |
| 1 1/2 |
tb |
Low-sodium soy sauce |
| 1 1/2 |
tb |
Dry sherry |
| 1 |
ts |
Vegetable oil |
| 1 |
tb |
Minced peeled gingerroot |
| 2 |
|
Garlic cloves, minced |
| 1/2 |
ts |
Dark sesame oil |
| 1 |
ts |
Sesame seeds, toasted |
INSTRUCTIONS
Drop broccoli and carrot into a large Dutch oven of boiling water; cover
and cook 3 minutes. Drain and rinse under cold water. Drain well.
Combine broth, cornstarch, soy sauce, and sherry in a small bowl; stir
well, and set aside.
Heat vegetable oil in a large nonstick skillet or wok over medium-high
heat. Add gingerroot and garlic; stir-fry 10 seconds. Add broccoli and
carrot; stir-fry 1 minute. Add broth mixture; bring to a boil, and cook 1
minute or until thickened, stirring constantly. Remove from heat; stir in
sesame oil, and sprinkle with sesame seeds. Yield: 4 servings (serving
size: 1 cup).
Per serving: 114 Calories; 3g Fat (21% calories from fat); 8g Protein; 18g
Carbohydrate; 0mg Cholesterol; 266mg Sodium
Recipe by: Cooking Light, Sept. 1995, page 76
Posted to MC-Recipe Digest V1 #412 by [email protected] on Jan 28, 1997.
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