Skip to content
Learn more about nutrition with the free EatFresh.org Mini Course! Start or continue now ›
https://eatfresh.org/eatfreshorg-mini-course
Ready In:
10 minutes
Serves: 4
Stir-frying leafy green vegetables quickly helps to keep some of vitamins and color. Steaming is also a great way to maintain nutrient content and flavor of vegetables.
What you'll need
Large pan with lid
Spatula or spoon
Ingredients
Serves 4
1 pound Chinese Broccoli
1 teaspoon Vegetable Oil
1/2 teaspoon Ginger minced
1 teaspoon Sugar
1 tablespoon Cooking Wine
1/2 cup Supreme Stock low sodium
1/2 teaspoon Salt
Directions
1.Separate Chinese broccoli stems from leaves, and cut stems into 2-inch sections.
2.Over medium to high heat, heat a large nonstick pan. Add oil and swirl to coat sides of the pan.
3.Add stems into the pan first, sauté for a few seconds, then add Chinese broccoli leaves.
4.Add ginger, sugar, and wine. Continue to stir-fry.
5.Add stock or chicken broth, cover pan and let Chinese broccoli cook until tender but crisp and bright green, about 1 minute.
6.Add salt, mix well and serve.
Chef's Tips
- Ginger, wine and sugar combined make a great seasoning to help bring out the flavor of these leafy greens.
Nutrition Facts
Serving Size 0.75 cup
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 77 | ||
| % Daily Value* | ||
| Total Fat 2 g | 3% | |
| Sodium 371 mg | 16% | |
| Total Carbohydrate 13 g | 5% | |
| Dietary Fiber 2 g | 7% | |
| Protein 4 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Publication: Healthy Chinese Cuisine
Cooking Environment: 20 minutes or less
Source: NEOP Chinese Project of the Chinatown Public Health Center SF Department of Public Health
View other recipes from this source
We need your feedbackView other recipes from this source
“Funded by USDA SNAP, an equal opportunity provider and employer. Visit http://calfreshhealthyliving.org for healthy tips.”