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
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. ______________________________________________________________________ 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.
Note the large amount of fiber in this. A good induction dish.