From EatingWell: September/October 2007
Broccoli gets a Southeast Asian treatment in this quick sauté with fresh ginger, mellow rice vinegar and rich, salty fish sauce. Serve alongside any Asian noodle or fried rice dish.
- 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.
Tips & Notes
- 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.
Per serving: 74 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 328 mg sodium; 372 mg potassium.
Nutrition Bonus: Vitamin C (170% daily value), Vitamin A (60% dv), Folate (19% dv)
Carbohydrate Servings: 1/2
Exchanges: 1 1/2 vegetable, 1 fat
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- Preparation/ Technique
- Quick (total 30 min. or less)
- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Total Time
- 30 minutes or less
- September/October 2007
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