Broccoli with Black Bean-Garlic Sauce

2 Reviews
From: EatingWell Magazine Winter 2004

The bold taste of black bean-garlic sauce mellows into a rich and warming glaze in this fast Asian-style dish.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 teaspoon sesame seeds
  • 1/2 cup water, divided
  • 1 teaspoon rice-wine vinegar, or white-wine vinegar
  • 1 teaspoon cornstarch
  • 2 teaspoons black bean-garlic sauce, (see Ingredient note)
  • 2 teaspoons canola oil
  • 1 clove garlic, minced
  • 4 cups broccoli florets

Preparation

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  1. Toast sesame seeds in a small dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.
  2. Mix 1/4 cup water, vinegar and cornstarch in a small bowl. Add black bean sauce and stir until smooth.
  3. Heat oil in a large nonstick skillet or stir-fry pan over medium-high heat. Add garlic and stir-fry until fragrant, about 30 seconds. Add broccoli and stir to coat. Add the remaining 1/4 cup water; cover and steam just until the broccoli is tender-crisp, 1 to 3 minutes. Push broccoli to the sides and pour the sauce mixture in the center. Stir until the sauce begins to thicken, about 1 minute. Stir in the broccoli to coat. Serve immediately, sprinkled with the sesame seeds.
  • Ingredient Note: Black bean-garlic sauce, made from pureed salted and fermented black soybeans, is a widely used condiment in Chinese cooking and can be found with the Asian food in most supermarkets.

Nutrition information

  • Serving size: 3/4 cup
  • Per serving: 53 calories; 3 g fat(0 g sat); 2 g fiber; 6 g carbohydrates; 2 g protein; 51 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 2131 IU vitamin A; 67 mg vitamin C; 37 mg calcium; 1 mg iron; 133 mg sodium; 248 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 1/2 fat (mono)

Reviews 2

April 30, 2012
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By: EatingWell User
I used twice the amount of sesame seeds, added a pinch of chilli pepper flakes with garlic and 1/2 tsp of Chinese five spice with the broccoli. I also used some tofu I had left over in the fridge, quite good! Pros: NULL Cons: NULL
January 20, 2010
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By: mindiplank
I didn't find that the sauce added anything to the broccoli, it was quite watery and tasteless. Pros: Cons: