INGREDIENTS

INSTRUCTIONS

With sharp knife, peel away tough, outer skin covering stem of
broccoli. Cut away florets, cutting up larger pieces on diagonal. Cut
stems into 1-inch sections. Combine soy sauce, sugar and vinegar in
small bowl, stirring until sugar has dissolved. Set aside.  Heat water
in large pan until boiling and add broccoli. Return to  boil and cook
until stems and florets are just tender, about 3  minutes. (jab pieces
with sharp knife--it should go through stems  easily.) Drain in
colander and rinse under cold running water to  cool. Drain thoroughly
and place in mixing bowl.  Heat wok or skillet over high heat. Add
sesame oil and heat until  hot. Add garlic, ginger and red pepper
flakes and stir-fry about 10  seconds until fragrant. Add soy sauce
mixture and cook about 30  seconds, stirring constantly. Pour sauce
over broccoli, tossing to  coat. Let stand at least 30 minutes at room
temperature, or cover  with plastic wrap and chill several hours before
serving. Serve at  room temperature or cold.  Per serving: 72 calories
(12 percent from protein, 34 percent from  carbohydrate, 54 percent
from fat), 2 grams protein, 7 grams  carbohydrate, 5 grams fat, 0
cholesterol, 31 milligrams sodium.  Exchanges: 1 vegetable, 1 fat.
From the Oregonian's FOODday, 1/19/93.  Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 12
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 11.5mg
Potassium: 50.9mg
Carbohydrates: 5g
Fiber: <1g
Sugar: 2.2g
Protein: <1g