| 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 | t | Cornstarch |
| 1 1/2 | T | Low-sodium soy sauce |
| 1 1/2 | T | Dry sherry |
| 1 | t | Vegetable oil |
| 1 | T | Minced peeled gingerroot |
| 2 | Garlic cloves, minced | |
| 1/2 | t | Dark sesame oil |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 47
Calories From Fat: 19
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 219.9mg
Potassium: 119.5mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 1.4g
Protein: <1g