Ginger Broccoli Stir-Fry
the Editors of Publications International, Ltd.
Yield
Makes 6 servings
Ingredients
| 1 | (2-inch) piece peeled fresh ginger, grated, or to taste |
| 1 | pound broccoli florets or 1-1/2 pounds broccoli crowns |
| 2 | tablespoons olive oil |
| 1 | shallot, minced |
| 1/2 | teaspoon minced garlic |
| 1/3 | cup chicken broth |
| 1/4 | cup toasted slivered almonds |
Preparation
- Fill a large bowl with water and ice; set aside. Squeeze juice out of ginger with your fingers and reserve; discard ginger. Steam broccoli for 3 to 5 minutes or until crisp-tender. Remove from steamer and plunge into ice water to stop cooking. Drain and pat dry.
- Heat medium nonstick skillet over medium-high heat. Add olive oil and shallot; cook, stirring, until translucent. Add garlic and cook until fragrant. Add broccoli, broth and ginger juice; reduce heat and simmer 3 to 5 minutes or until most of the liquid has evaporated. Toss almonds with broccoli.
Tip
To toast almonds, preheat oven to 325°F. Place almonds in a single layer on an ungreased jellyroll pan. Bake for 3 minutes and stir. Bake 2 to 4 minutes more or until almonds are browned. Remove from pan immediately.
Nutritional Information
| Serving Size: | 1/2 cup |
| Calories | 99 |
| Calories from Fat | 65 % |
| Total Fat | 7 g |
| Saturated Fat | <1 g |
| Carbohydrate | 6 g |
| Fiber | 3 g |
| Protein | 3 g |
| Sodium | 75 mg |
Dietary Exchange
| Vegetable | 1 |
| Fat | 1.5 |
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