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Perfect flavors...
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½ cup |
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low-sodium
chicken broth |
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3 Tbs |
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sake or rice
wine |
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2 Tbs |
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reduced-
sodium soy sauce |
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2 Tbs |
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oyster sauce |
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1 Tbs |
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cornstarch |
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2 tsp |
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granulated
sugar |
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1 Tbs |
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canola oil |
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3 cloves |
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garlic,
minced |
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1 lb |
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broccoli
crowns, cut into florets (4 cups) |
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1 |
Combine the broth,
sake, soy sauce oyster sauce, cornstarch and sugar in a
small bowl; set aside. |
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2 |
Heat a nonstick wok
or a large, deep skillet over medium-high heat until a
drop of water sizzles. Swirl in the oil, then add the
garlic. Stir-fry until fragrant, about 10 seconds. Add
the broccoli and stir-fry until crisp-tender, about 3
minutes. Add the broth mixture and cook, stirring
constantly, until the mixture boils and thickens, about
1 minute. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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96.46 |
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Calories From Fat (37%) |
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35.33 |
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% Daily Value |
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Total Fat
4.09g |
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6% |
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Saturated Fat 0.37g |
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2% |
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Cholesterol
0.00mg |
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0% |
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Sodium
584.29mg |
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24% |
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Potassium
402.56mg |
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12% |
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Carbohydrates
12.45g |
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4% |
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Dietary Fiber 0.16g |
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1% |
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Sugar 2.28g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
12.28g |
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Protein
4.52g |
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9% |
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WW Points 2
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Cooking Tips |
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*To make this dish
vegetarian, substitute vegetable broth for the chicken broth and
hoisin sauce for the oyster sauce. |
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Recipe Source |
| Weight
Watchers: Take Out Tonight |
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