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| General Category : Side Dish |
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| Food Group : Vegetables |
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| Preparation Method : Saute |
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| If you like, you can add minced garlic or finely julienned ginger to the oil for variety. |
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Ingredients
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1 lb (500 g) Chinese broccoli (gailan) |
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1 tbsp (15 mL) peanut or vegetable oil |
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1/2 cup (125 mL) chicken or vegetable stock |
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1/4 tsp (1 mL) salt |
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3/4 tsp (4 mL) cornstarch |
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Preparation
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Peel broccoli stalks, separating large leaves attached to stalks. Blanch in boiling salted water until stalks are tender-crisp and leaves are tender; drain. In wok or skillet over high heat, heat oil; stir-fry broccoli stalks and leaves for 30 seconds. Add stock and salt; bring to boil. Mix cornstarch with 1 tbsp/15 mL water; stir into stock. Boil until sauce is slightly thickened, about 1 minute.
Makes 4 servings.
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Nutritional information
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Per serving: about 59 cal, 2 g pro, 4 g total fat (1 g sat. fat), 5 g carb, 3 g fibre, 0 mg chol, 266 mg sodium. % RDI: 10% calcium, 5% iron, 19% vit A, 53% vit C, 51% folate.
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Source
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Homemakers Magazine: Summer 2006
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