Ginger Broccoli Stir-Fry


Makes 6 servings


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


  1. 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.
  2. 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.


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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