- 2 cups vegetable broth
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tsp ginger
- 1/2 tsp red pepper flakes
- 1/4 cup sugar
- 2 bunches of broccoli, chopped
- 2 tbsp olive oil
- 1 1/2 tbsp cornstarch
- cooked rice
In a large skillet, sautee the broccoli in olive oil until broccoli is just barely tender. Add the vegetable broth mixture to the broccoli. Add the cornstarch, stirring well to avoid any clumps.
Allow to cook for 6 to 8 minutes, or until sauce thickens.
Makes six servings.
Nutritional information per serving, including 1/2 cup cooked rice:
Calories: 291, Calories from Fat: 54 % Daily Value:
Total Fat: 6.0g, 9%; Saturated Fat: 0.9g, 4%
Cholesterol: 0mg, 0%
Sodium: 921mg, 38%
Total Carbohydrates: 51.9g, 17%
Dietary Fiber: 5.5g, 22%
Vitamin A 27%, Vitamin C 302%, Calcium 11%, Iron 12%