Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Vegetable oil

  2. 2 tablespoons 30ml Finely-sliced peeled fresh gingerroot

  3. 2 tablespoons 30ml Slivered almonds

  4. 2 Garlic cloves - thinly sliced

  5. 1 Broccoli - cut 1" florets,

  6. Stems peeled and cut 1/4"-thk slices

  7. 1/4 cup 59ml Reduced-sodium chicken broth

  8. 1 tablespoon 15ml Soy sauce

  9. 1 tablespoon 15ml White wine vinegar

Instructions Jump to Ingredients ↑

  1. In a large heavy skillet, heat oil over medium-high heat. Cook ginger, almonds and garlic until golden, about 3 minutes. With a slotted spoon, transfer mixture to a paper towel to drain.

  2. Add broccoli to skillet and cook until crisp-tender, about 5 minutes. Stir in chicken broth, soy sauce and vinegar. Bring to a boil, and cook until liquid is almost evaporated. Toss the broccoli with ginger mixture before serving.

  3. This recipe yields 4 servings.

  4. Carbohydrates: 7 grams Net Carbs: 5.5 grams Fiber: 1.5 grams Protein: 2.5 grams Fat: 9 grams Calories: 117 Description:

  5. "The ginger-garlic duo livens up the flavor of broccoli, and a crunch of almonds adds the finishing touch."


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