[recipe] Broccoli with Ginger-Garlic Sauce

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Broccoli with Ginger-Garlic Sauce

 

Vegan

 

1 large head broccoli

1 Tbs. olive oil

2 cloves garlic, minced

3 Tbs. peeled, grated fresh gingerroot

1 Tbs. whole wheat flour

1 cup calcium-fortified soy milk

Salt and freshly ground black pepper to taste

 

 

Cut broccoli into florets. Peel stems, cut in half lengthwise, then cut

crosswise into 1/2-inch-thick slices. Steam broccoli until bright green and

just tender, 5 to 7 minutes.

 

Meanwhile, in a medium saucepan, heat oil over medium heat. Add garlic and

ginger and cook, stirring often, until golden, about 1 minute. Reduce heat

to low. Stir in flour and cook 2 to 3 minutes, stirring constantly to

prevent browning. Gradually stir in soy milk, salt and pepper and cook,

stirring frequently, until sauce is thick and bubbly, 3 to 5 minutes.

 

Remove broccoli from steamer and arrange on serving platter. Drizzle with

sauce and serve warm.

Vegan

Calcium-enriched soy milk, fresh gingerroot and garlic add extra flavor to

simple, steamed broccoli. And don't throw away your broccoli stems. Peel off

the skin with a paring knife, then slice and steam the stems. Calcium per

serving: 408 mg.

 

 

PER serving: 84 CAL; 5 G PROT; 5 TOTAL FAT (1 SAT. FAT); 4 G CARB.; CHOL; 31

MG SOD.; 4 FIBER

 

 

 

Yield: 4 Servings

Preparation Time:

Contributor: vegetarian times 01-MAR-98 p. 52

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regards,

Lori Ghany

moderator: walkitoff

 

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