Nutrition per serving may change if servings are adjusted.
1 tablespoon canola oil
2 tablespoons minced garlic
4 teaspoons minced fresh ginger
1 pound broccoli crowns, trimmed and chopped (about 6 cups)
3 tablespoons water
1 tablespoon fish sauce, (see Note)
1 tablespoon rice vinegar
Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook until fragrant but not browned, 30 seconds to 1 minute. Add broccoli and cook, stirring, until the broccoli is bright green, 2 minutes. Drizzle water and fish sauce over the broccoli; reduce heat to medium, cover and cook until the broccoli is just tender, about 3 minutes. Stir in vinegar just before serving.
Note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.
76 calories;4 g fat(0 g sat); 4 g fiber; 8 g carbohydrates; 4 g protein; 81 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 3,402 IU vitamin A; 107 mg vitamin C; 63 mg calcium; 1 mg iron; 329 mg sodium; 394 mg potassium
Vitamin C (178% daily value), Vitamin A (68% dv), Folate (20% dv)
great versatile recipe
I didn't have quite enough broccoli, so I made up the difference with a little cauliflower and some sliced celery. I cooked the celery and cauliflower for a bit before adding the broccoli. I was also missing garlic (whoops!) but this still tasted great. I stirred it into some peanut noodles as a side dish for dinner, and enjoyed it for lunch today!