Broccoli with Garlic Sauce
Most kids love Chinese take-out and will gladly eat broccoli. I make this for the “bid kid” in my life- my husband. He hates veggies, but he coo-coo for Asian flavors that perk up this crisp tender, nutritional packed veg!
1 large bunch fresh broccoli, (about 1 1/3 pound)
1/2 cup fat-free, low-sodium beef broth*
3 large cloves garlic, minced
1 tablespoon low-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon brown sugar or sugar substitute
1 teaspoon sesame oil
1 tablespoon canola or corn oil
3-4 scallions, thinly sliced
Trim broccoli and cut into florets. Peel stalk with a vegetable peeler and slice thinly. Set aside. In a medium bowl, stir beef broth, garlic, soy sauce, cornstarch, sugar or sugar substitute, and sesame oil.
Heat a large skillet over heat high and add the canola or corn oil. When the oil is hot, carefully add the broccoli. Cook 3 to 4 minutes, stirring continuously until the broccoli begins to brown slightly. Reduce the heat to medium and add 1/4 cup of water. Cover and cook 3 to 4 additional minutes until the broccoli begins to soften.
*Not all broth brands are gluten free, and have have long ingredient lists where gluten can be hiding. So double check the label or use my delicious simple chicken broth.
Nutritional Stats Per Serving (1 cup)
92 calories. 3 g protein, 10 g carbohydrates, 5 g fat (0 g saturated), 0 mg cholesterol, 0 g fiber, 225 mg sodium.