Adapted from A Spoonful of Ginger by Nina Simonds
Makes 6 servings
INGREDIENTS
1½ pounds broccoli
¼ cup pine nuts
1½ teaspoons canola or corn oil
1½ teaspoons toasted sesame oil
1 teaspoon hot chili paste or ¾ teaspoon crushed dried chilies
2 tablespoons minced garlic
2½ tablespoons rice wine or sake, mixed with 2 tablespoons water
SAUCE (MIXED TOGETHER IN A BOWL UNTIL THE SUGAR IS DISSOLVED)
1 tablespoon reduced sodium-soy sauce
1 teaspoon sugar
DIRECTIONS
1. Trim the ends of the broccoli, separate the florets, peel the outer skin of the stem and cut it
on the diagonal into 1-inch lengths.
2. Toast the pine nuts until golden in a 300°F oven, turning them occasionally so that they
cook evenly for about 20 minutes.
3. Heat a wok or large skillet, add the oils, and heat until hot, about 20 seconds. Add the chili
paste or crushed chilies and garlic, and stir-fry, tossing with a slotted spoon over medium
heat until fragrant, about 15 seconds. Turn the heat to high.
4. Add the stem sections of the broccoli and stir-fry. Pour in the rice wine and water and
cook, tossing, about 30 seconds, then cover and cook about 1½ to 2 minutes, until the
stems are just tender. Add the florets and toss over high heat, cooking for about 1½ minutes
or until just tender.
5. Add the premixed sauce and toss lightly for 15 seconds. Add the toasted pine nuts and stir-
fry a few seconds to combine the ingredients. Scoop the ingredients into a serving bowl and
serve immediately.
Per Serving: Calories 90; Total Fat 6 g; Sat Fat 1 g; Protein 4 g; Carbs 8 g; Fiber 4 g; Cholesterol 0 mg; Sodium 125 mg.
if you want to more learn food foodus then please go on our home foodus.blogspot.com
Makes 6 servings
INGREDIENTS
1½ pounds broccoli
¼ cup pine nuts
1½ teaspoons canola or corn oil
1½ teaspoons toasted sesame oil
1 teaspoon hot chili paste or ¾ teaspoon crushed dried chilies
2 tablespoons minced garlic
2½ tablespoons rice wine or sake, mixed with 2 tablespoons water
SAUCE (MIXED TOGETHER IN A BOWL UNTIL THE SUGAR IS DISSOLVED)
1 tablespoon reduced sodium-soy sauce
1 teaspoon sugar
DIRECTIONS
1. Trim the ends of the broccoli, separate the florets, peel the outer skin of the stem and cut it
on the diagonal into 1-inch lengths.
2. Toast the pine nuts until golden in a 300°F oven, turning them occasionally so that they
cook evenly for about 20 minutes.
3. Heat a wok or large skillet, add the oils, and heat until hot, about 20 seconds. Add the chili
paste or crushed chilies and garlic, and stir-fry, tossing with a slotted spoon over medium
heat until fragrant, about 15 seconds. Turn the heat to high.
4. Add the stem sections of the broccoli and stir-fry. Pour in the rice wine and water and
cook, tossing, about 30 seconds, then cover and cook about 1½ to 2 minutes, until the
stems are just tender. Add the florets and toss over high heat, cooking for about 1½ minutes
or until just tender.
5. Add the premixed sauce and toss lightly for 15 seconds. Add the toasted pine nuts and stir-
fry a few seconds to combine the ingredients. Scoop the ingredients into a serving bowl and
serve immediately.
Per Serving: Calories 90; Total Fat 6 g; Sat Fat 1 g; Protein 4 g; Carbs 8 g; Fiber 4 g; Cholesterol 0 mg; Sodium 125 mg.
if you want to more learn food foodus then please go on our home foodus.blogspot.com
