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20 minute dinner recipes

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Broccoli & Tomatoes with Rice Wine-Oyster Sauce


From EatingWell:  February/March 2005, The Simple Art of EatingWell

In this healthy Asian stir-fry recipe, the wok is covered for 30 seconds after adding the sauce to keep the vegetables crisp but tender. If Chinese broccoli is available in your market, use this same method but cut the stalks and leaves into 2-inch pieces.

4 servings | Active Time: 20 minutes | Total Time: 20 minutes


Rice Wine-Oyster Sauce

Broccoli & Tomatoes


  1. To prepare the sauce: Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl.
  2. To prepare the stir-fry: Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl canola oil into the pan, add ginger and stir-fry for 10 seconds. Add broccoli and stir-fry until bright green, 1 to 2 minutes. Add tomatoes and stir-fry for 15 seconds. Stir the Rice Wine-Oyster Sauce and swirl it into the pan; cover and cook for 30 seconds. Stir-fry until the vegetables are just tender but the broccoli is still bright green, 1 to 2 minutes. Stir in sesame oil. Serve immediately.


Per serving : 74 Calories; 5 g Fat; 0 g Sat; 0 mg Cholesterol; 6 g Carbohydrates; 2 g Protein; 2 g Fiber; 218 mg Sodium; 280 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat

Tips & Notes