Sesame Broccoli, Red Pepper And Spinach

Recipe By Dr. Atkins
Category Atkins; Side Dishes; Stir-Fry; Vegetable Dishes; Vegetables
Main Ingredient Spinach
Cuisine Style Chinese
Yield 6 Serving
Preparation Time 10 min
Cooking Time 10 min
Personal Rating
1 tbsp sesame seeds
1 tsp canola oil
1 bunch broccoli, cut into 1-inch florets, stems peeled and cut into 2" x 1/4" strips
1 red bell pepper, cut into thin strips
2 garlic clove, pushed through a press
10 oz Spinach, (10 ounces) washed spinach
1 small hot red chile or jalapeño pepper, seeded, finely chopped
1 tbsp soy sauce
2 tsp sesame oil
1. Toast sesame seeds in a large nonstick skillet over medium heat, stirring
until golden brown and fragrant. Transfer to a small bowl.
2. Heat oil over medium heat in same skillet until hot. Add broccoli and red
pepper; cook until broccoli is crisp-tender, about 5 minutes. Add garlic,
spinach, jalapeño, soy sauce, and sesame oil; mix well. Cover and cook until
spinach is wilted, about 2 minutes.
3. Place grilled meat of choice on plate. Make a stack of veggies on top of the
meat. You veggies will have excess juice. spoon over stack. Sprinkle with
toasted sesame seeds.
Per Serving(Servings: 6): 250 Calories; 14 g Fat; 2 g Sat Fat; 0 mg Cholesterol;
545 mg Sodium; 5.5 g Carb; 2.5 g Fiber; 3 g Protein.

The photos is with lamb chops. Milner has these chops called Chump Chops. No bone but the ring and a bit thicker. Just grill them with a bit of marindar of choice. I used very very little terriyaki sauce. Do not dry out!!! The spinach should be fresh. If you do not have time, get the little bags of baby spinach. Makes sure to rinse them.

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