Cooking this quick broccoli side dish recipe in a wok gives you a larger surface area, so you get lots of nice crispy bits. Serve with oven-roasted herb chicken or fish, or as a tasty topping to your grain bowl.
Nutrition per serving may change if servings are adjusted.
2 tablespoons extra-virgin olive oil, divided
6 cups broccoli florets (about 12 ounces)
1 small shallot, sliced
1 tablespoon minced garlic
1 tablespoon white balsamic vinegar
¼ teaspoon salt
¼ teaspoon ground black pepper
⅓ cup finely shredded Parmesan cheese
Heat 1 tablespoon oil in a large flat-bottom carbon-steel wok over medium-high heat. Add broccoli and cook, stirring, until browned in spots, about 4 minutes. Reduce heat to medium. Push the broccoli to the sides and add the remaining 1 tablespoon oil, shallot, garlic, vinegar, salt and pepper; cook, stirring often, until the broccoli is tender, about 3 minutes more. Remove from heat and sprinkle with Parmesan. Cover and let stand until the cheese is melted, 1 to 2 minutes.
130 calories;9 g fat(2 g sat); 3 g fiber; 8 g carbohydrates; 6 g protein; 77 mcg folate; 5 mg cholesterol; 1 g sugars; 0 g added sugars; 3,283 IU vitamin A; 100 mg vitamin C; 141 mg calcium; 1 mg iron; 289 mg sodium; 376 mg potassium
Vitamin C (167% daily value), Vitamin A (66% dv)