Broccoli & Tomatoes with Rice Wine-Oyster Sauce
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. Source: EatingWell Magazine, February/March 2005
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 1 week; prep the broccoli up to 4 hours ahead.
Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute.
Nutrition Facts
Serving Size: 3/4 cup
Per Serving:
74 calories; 4.9 g total fat; 0.5 g saturated fat; 218 mg sodium. 280 mg potassium; 5.8 g carbohydrates; 2.2 g fiber; 2 g sugar; 2.1 g protein; 2011 IU vitamin a iu; 58 mg vitamin c; 46 mcg folate; 31 mg calcium; 1 mg iron; 19 mg magnesium;
Exchanges:
1 vegetable, 1 fat
