| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
bn |
Broccoli (about I pound) |
| 1/4 |
ts |
Reduced sodium soy sauce |
| 1 |
tb |
Granulated sugar |
| 2 |
tb |
Rice vinegar |
| 2 |
qt |
Water |
| 2 |
tb |
Oriental sesame oil |
| 1 |
tb |
Minced garlic (3 cloves) |
| 1 |
tb |
Minced fresh ginger |
| 3/4 |
ts |
Dried red pepper flakes or dried chile flakes |
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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