Chinese Broccoli Stir Fry brings together broccoli, ginger and soy sauce for a delicious side dish. Try it the next time you’re putting together an Asian meal!
Chinese Broccoli Stir Fry
1 cup broccoli florets
1 tsp olive oil
½ tsp minced garlic (½ clove)
½ tsp grated ginger
1½ tsp soy sauce
1 tsp wine vinegar or apple cider vinegar
½ tsp sesame oil
½ tsp brown sugar
1 tbsp toasted slivered almonds
Place broccoli in a covered, microwave-safe container. Add a small amount of water and microwave for 2 minutes.
Place almonds in saute pan and lightly toast. Remove to a small bowl and set aside.
Combine soy sauce, sesame oil, vinegar and brown sugar. Set aside.
Heat oil in saute pan. Add broccoli and stir-fry for 1-2 minutes, until tender. Push to the side of the pan.
Put garlic and ginger in the center of the pan, adding a bit more oil, if necessary, and saute for 30-60 seconds, until fragrant.
Add sauce and toss all ingredients. Top with toasted almonds.
1 serving, 86 calories
Hack: Pair this with Korean Beef Marinade for a tasty low-carb meal!
Hack: Check the produce department of your local grocery store for pre-cut broccoli florets to avoid having to buy an entire head. Frozen broccoli florets would also work in this recipe.
Hack: Do you know that you can freeze fresh ginger root? Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
Hack: Once opened, sesame oil can be stored in a cool, dark place (kitchen cupboard away from the stove) for up to six months. It can be stored in the fridge for a year or more.