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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: Very Quick
Source: NEOP Chinese Project of the Chinatown Public Health Center SF Department of Public Health
View other recipes from this source
View other recipes from this source