| Ingredients |
6 servings Broccoli, cut into floretts (about 3 cups total)
1/2 cup Water chestnuts, sliced
1 tbsp Ginger, grated
2 cloves Garlic, crushed
1 tbsp Oil
2 tbsp Water
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| Preparation |
1. Cut broccoli into florets, using just the top with little of the woody stock. Slice water chestnuts.
2. Heat oil in skillet (or wok if you choose). Heat for a minute or two, then add garlic and ginger. Cook to soften garlic, do not burn.
3. Add the broccoli and water chestnuts into the pan. Stir-fry for about a minute, tossing to make sure the garlic and ginger are on the veggies. Add water, roughly 2-4 tbsp and cover. Let steam until broccoli a dark rich green.
4. Serve hot.
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Per Serving: 40 Calories; 2 g Fat; 0.23 g Sat Fat; 0 mg Cholesterol; 13 mg Sodium; 4 g Carb; 2 g Fiber; 2 g Protein. |
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