Broccoli Stir-Fry

Broccoli Stir-Fry

By April 2, 2014

This is a colorful, quick, and fiber-rich accompaniment to any Asian-style meal.

Makes 4 servings


Mash ginger and garlic together in a small bowl. Add black bean sauce and mix well. Set aside.

Divide broccoli florets into bite-size pieces. Peel and chop the stems into 1/2" pieces and stir-fry with the florets and onion in a medium skillet over high heat. Add water, cover, and cook for 4 to 5 minutes or just until the broccoli is crisp-tender (add a little more water if necessary).

Add the ginger mixture, sherry or wine, and cornstarch mixture and stir until the sauce is thickened. Serve immediately. Nutrition Per serving (1/4 of recipe)Calories: 81; Fat: 0.9 g; Saturated Fat: 0.2 g; Calories from Fat: 9.7%; Cholesterol: 0 mg; Protein: 3.3 g; Carbohydrates: 14.2 g; Sugar: 3.2 g; Fiber: 4 g; Sodium: 116 mg; Calcium: 54 mg; Iron: 0.9 mg; Vitamin C: 68.4 mg; Beta Carotene: 949 mcg; Vitamin E: 2.1 mg

Recipe from: Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal D. Barnard, M.D.; recipe by Bryanna Clark Grogan
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