• 15minutes
  • 138calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsNatrium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 340.19 bag g broccoli coleslaw mix

  2. 29 1/28 ml toasted sesame oil

  3. 22.18 ml garlic , minced

  4. 29 1/28 ml low sodium soy sauce

  5. 14.79 ml sugar , to taste (I used Splenda)

  6. 59.14 ml pine nuts , toasted (See note)

  7. salt or pepper , if desired

Instructions Jump to Ingredients ↑

  1. Heat sesame oil in large skillet or wok.

  2. Add garlic. Sautee garlic slightly, infusing oil with garlic flavor. Monitor heat carefully to avoid burning.

  3. Add broccoli coleslaw, and stir fry until crisp-tender. (I cheated and put the cover on my skillet for a little while to speed things along with a little steam).

  4. Add soy sauce and splenda, and continue to cook until splenda is disolved and liquid is absorbed. Taste test, and determine whether or not you'd like to add more splenda, soy sauce, or salt and pepper. Adjust seasonings accordingly.

  5. Place in serving bowl, and top with toasted pine nuts. Toss slightly, but no so much that pine nuts drop all the way to the bottom of the bowl.

  6. Note: To toast pine nuts, I placed them in a heavy pan, over medium-low heat, and tossed and shook the pan to keep them moving, until they started to show some browning and until they started to smell toasted and more intense.


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