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
Gallery
Recipe Summary
Nutrition Profile:
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; protein 2.1g 4% DV; carbohydrates 5.8g 2% DV; dietary fiber 2.2g 9% DV; sugars 1.8g; fat 4.9g 8% DV; saturated fat 0.5g 2% DV; cholesterolmg; vitamin a iu 2011.3IU 40% DV; vitamin c 58mg 97% DV; folate 46mcg 12% DV; calcium 31.4mg 3% DV; iron 0.6mg 3% DV; magnesium 19.1mg 7% DV; potassium 279.7mg 8% DV; sodium 218.4mg 9% DV; thiamin 0.1mg 5% DV.
Exchanges:
1 vegetable, 1 fat
