Broccoli in Szechuan Sauce

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Broccoli in Szechuan Sauce

 

6 cups broccoli flowerets

1/4 cup water

2 tablespoons white rice vinegar

2 tablespoons soy sauce

2 tablespoons lime juice

1 teaspoon cornstarch

1 teaspoon garlic powder

 

Blanch broccoli flowerets, a little at a time, in boiling water until

tender-crisp. Drain well and set aside, keeping warm.

In a small saucepan, combine water, vinegar, soy sauce, lime juice, cornstarch,

and garlic powder; cook on low heat until begins to thicken, about 1 minute.

Immediately pour over the cooked broccoli and toss gently. Serve hot. Serves 4.

 

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