Recipe courtesy of David Rosengarten
Recipe courtesy of David Rosengarten
Watch how to make this recipe.
Broccoli with Assorted Flavors
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- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 107
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 737 mg
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 107
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 737 mg
Ingredients
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Directions
- Separate broccoli into long stalks with florets and peel off any tough skin. In a large pot of vigorously boiling salted water blanch broccoli 4 minutes. Drain and immediately plunge into ice water to refresh.
- In a wok heat oil to smoking point. Add broccoli and stir-fry garlic and ginger 2 minutes, until aromatic. Add broccoli, soy sauce, fish sauce, vinegar, chicken stock, sugar and MSG and toss to mix well. Remove from heat. Using a slotted spoon, transfer broccoli to a bowl. To liquid in wok, add sesame oil. Adjust seasoning to taste (you may not need to add much salt) and pour liquid over broccoli. Marinate at least 3 hours before serving. Serve at room temperature.
