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Ingredientes
- 5 c. broccoli florets
- 1 c. julienne-cut carrot
- 1/4 c. low-salt chicken broth
- 1 tsp cornstarch
- 1Â 1/2 Tbsp. low-sodium soy sauce
- 1Â 1/2 Tbsp. dry sherry
- 1 tsp vegetable oil
- 1 Tbsp. chopped peeled gingerroot
- 2 x garlic cloves chopped
- 1/2 tsp dark sesame oil
- 1 tsp sesame seeds toasted
Direcciones
- Drop broccoli and carrot into a large Dutch oven of boiling water; cover and cook 3 min. Drain and rinse under cool water. Drain well.
- Combine broth, cornstarch, soy sauce, and sherry in a small bowl; stir well, and set aside.
- Heat vegetable oil in a large nonstick skillet or possibly wok over medium-high heat. Add in gingerroot and garlic; stir-fry 10 seconds. Add in broccoli and carrot; stir-fry 1 minute. Add in broth mix; bring to a boil, and cook 1 minute or possibly till thickened, stirring constantly. Remove from heat; stir in sesame oil, and sprinkle with sesame seeds.
- Yield: 4 servings (serving size: 1 c.).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 4 servings | |
| Calories 62 | |
| Calories from Fat 21 | 34% |
| Total Fat 2.37g | 3% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 367mg | 15% |
| Potassium 264mg | 8% |
| Total Carbs 7.46g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.77g | 1% |
| Protein 2.87g | 5% |
